Season Fifteen, Episode Three. The Fruits and Veggies of the Future
Take a closer look at romanesco and marvel at the dazzling fractal spirals of this fascinating vegetable.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Living the gold leaf life. You good, Amiyah?
Amiyah: I am wonderful, so happy to be back with you all.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Romanesco!
Amiyah: The wheel spun to romanesco, the vegetable that looks like a work of natural art. The hosts could not wait to admire its dazzling spirals.
Poke: Buckle up, folks. We are doing romanesco today.
Amiyah: Let us go back in time. What is the story of romanesco?
Poke: Romanesco has been grown in Italy since at least the sixteenth century, where it was prized around Rome for its striking shape and gentle flavor.
Amiyah: Wait, really?
Poke: A relative of broccoli and cauliflower, romanesco spread to gardens around the world, beloved as much for its beauty as for its taste.
Amiyah: Okay, hit me with the fun facts.
Poke: Romanesco grows in a fractal pattern of repeating spirals.
Amiyah: I did not know that at all.
Poke: Its color is a glowing pale green.
Amiyah: That tracks.
Poke: It tastes mild and nutty, between broccoli and cauliflower.
Amiyah: Wait, really?
Poke: Each little spiral is a tiny version of the whole head.
Amiyah: Let us talk varieties. What is out there?
Poke: Romanesco is its own striking variety in the cabbage family.
Amiyah: Tell me more.
Poke: Classic romanesco has bright green fractal cones.
Amiyah: It is closely related to cauliflower.
Poke: That tracks.
Amiyah: It is also related to broccoli.
Amiyah: I love this part. How do different cultures enjoy it?
Poke: In Italy, romanesco is roasted or tossed with pasta.
Amiyah: Okay, that is so good to know.
Poke: In France, it is steamed and served with butter.
Amiyah: I did not know that at all.
Poke: In Spain, it is added to vegetable medleys.
Amiyah: That tracks.
Poke: Around the world, it is roasted to show off its shape.
Amiyah: Let us bust a myth. What have we got?
Poke: A lot of people think some people think the spirals of romanesco are man made.
Amiyah: Oh, I love that.
Poke: Here is the truth. The dazzling fractal spirals grow entirely on their own. They are a natural pattern that the plant forms as it develops.
Poke: Time for our favorite part, the fan question.
Poke: Does romanesco taste like broccoli or cauliflower?
Amiyah: Great question.
Amiyah: A bit of both. Romanesco is mild and nutty, sitting right between the two, and it roasts beautifully.
Amiyah: Alright, real talk. Here is what I actually think.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Okay okay, fair, I will allow it.
Amiyah: Amiyah loves romanesco roasted so the tips turn crisp.
Poke: Poke prefers it steamed to keep its bright color and shape.
Poke: I mean, you are not wrong, but you are also very dramatic about it.
Amiyah: Lightning round. Rapid fire, here we go.
Amiyah: Romanesco grows in fractal spirals.
Poke: It is a glowing pale green.
Amiyah: It is related to broccoli and cauliflower.
Poke: Its flavor is mild and nutty.
Amiyah: Quick recap before we cook.
Poke: The hosts learned that romanesco is a dazzling fractal vegetable from Italy, mild and nutty, a beautiful relative of broccoli and cauliflower that grows its spirals all on its own.
Amiyah: Let us close it out with something delicious.
Poke: Today we are making Roasted Romanesco. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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