• Roasted Fioretto and Negi with Balsamic and Shaved Parmesan


    4 portions

    • Ingredients
    • Negi, roots trimmed, cut in half lengthwise
      2 ea.
    • Extra-virgin olive oil
      as needed
    • Kosher Salt
      as needed
    • Ground black pepper
      as needed
    • White wine or vegetable stock
      ½ cup
    • Thyme sprigs
      2 ea.
    • Fioretto, head, separated into florets
      1 ea.
    • Cherry tomatoes
      1 cup
    • Balsamic vinegar
      1 oz.
    • Extra-virgin olive oil
      1 oz.
    • Parmesan cheese, shaved
      1 oz.


    1. Preheat a 350°F oven.
    2. Lightly oil a baking sheet.
    3. Season the negi with salt and pepper. Drizzle with white wine and olive oil. Place negi cut-side down on the baking sheet. Add more wine to the baking sheet. Cover with foil and bake in the oven for 20 minutes or until the negi are tender. Remove the foil and turn up the heat to 400°F and roast until slightly brown.
    4. Once the negi have slightly cooled, remove the core end and separate the leaves.
    5. Toss the fioretto with olive oil, salt, and pepper. Place in a single layer on a baking sheet and roast in a hot oven until golden brown and tender crisp, approximately 15 - 20 minutes. During the last 5 minutes of roasting, add the cherry tomatoes.

    To Serve:

    1. Scatter the negi on a platter, top with the fioretto and tomato mixture. Drizzle with balsamic vinegar and extra-virgin olive oil. Garnish with shaved parmesan.