Romanesco with Golden Raisins, Tahini and Sumac
Excerpted from Gjelina by Travis Lett.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Wooden spoon
- Spoon
- Serving platter
Ingredients
- ¼ cup tahini
- Juice of 2 lemons
- 1 garlic clove, minced
- 2 tablespoons cold water
- 2 tablespoons extra-virgin olive oil, plus more for cooking
- Kosher salt
- Freshly ground black pepper
- 2 medium heads romanesco, trimmed and chopped into 1-inch florets
- ¼ cup golden raisins
- 2 tablespoons vegetable stock or water
- 1 tablespoon ground sumac
- Flaky sea salt
- Best-quality olive oil for drizzling
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