Beautiful and tasty
Febonacci is a new, very tasty Romanesco with a beautiful white colour. It has a soft crunchy texture and its flavour is strikingly mild, delicate and nutty. Its attractively shaped florets are also suitable as a decorative garnish for all kinds of dishes. The beautiful compact head of the Febonacci can easily be divided into florets of more or less equal size. It is rich in vitamin C, Vitamin K, dietary fibre and carotenoids. It has a neutral smell and a delicious taste. Selected growers in the east of Scotland now produce Febonacci in the UK, so you can pick your own fresh head off the shelf exclusively at Waitrose and Sainsbury’s this autumn.
Background to the name
The name Fibonacci was taken from the mathematical Fibonacci sequence that was introduced to the west in 1202 by the Italian mathematician Leonardo of Pisa, who was also known as Fibonacci. By definition, the first two numbers in the Fibonacci sequence are either 1 and 1, or 0 and 1, and each subsequent number is the sum of the previous two.
The Fibonacci sequence appears regularly in nature in such things as the branches of a tree, the scales of a pineapple, the flower of an artichoke and also in the florets of the Febonacci.
Febonacci can be cooked in many ways: steamed, stir-fried, microwaved or traditionally cooked and you can eat the whole beautiful thing with no waste. Febonacci can be used raw in salads and dips or is equally delicious steamed or boiled to accompany meats or fish. Roast the florets with red onion and red peppers for a nutty, crunchy accompaniment or how about making a vegetarian supper with a tangy cheese or white sauce. This beautiful white vegetable will stay fresh in the fridge for at least a week. You can simply pick off the florets...