ORECCHIETTE PASTA WITH ROMANESCO BROCCOLI
This tasty and nutritious pasta with Romanesco broccoli is based on a traditional dish from Puglia, Southern Italy. It's easy to make and, of course, you can use other types of broccoli.
Provided by Jacqueline De Bono
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Wash the broccoli and cut off the stalk and break it into florets. Peel and chop the garlic. If using fresh peperoncino, cut it open, remove the seeds and cut into small pieces (use as much as you require depending on how spicy you like your food. I would recommend 1 tsp). Cut the anchovies into small pieces.
- Cook the Romanesco broccoli florets in plenty of salted water for about 10 minutes (they need to be quite firm), then drain them, rinse under cold water to preserve the colour and put them aside.
- While the broccoli is cooking, heat the extra virgin olive oil in a frying pan or iron skillet with the chopped garlic and the anchovies. Add a little dried or fresh chili pepper according to your taste. Cook until the garlic has softened and the anchovies have melted.
- When the anchovies have melted add the drained Romanesco broccoli florets and cook over a low heat until the florets start to break apart. Add salt and pepper to taste.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil. Bring to the boil again and add the pasta. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain.
- Add the pasta to the broccoli with a little of the saved cooking water. Mix everything together. Cook for a minute over a high heat. If it seems dry add a little more pasta cooking water.
- Cut the burrata into pieces and add it to the pasta and broccoli, mix and serve immediately. The combination of the warm pasta and the cold burrata is delicious. You can also add a dash of olive oil. Even more delicious!
PASTA WITH ROASTED ROMANESCO AND CAPERS
Broccoli would be just as good in this pasta recipe, as would diced winter squash such as butternut or acorn.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Vegetarian Capers Cauliflower Garlic White Wine Cheese Almond
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Cook almonds, 1/4 cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20-25 minutes.
- Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, 1/2 tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco.
- Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
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- Bring a large pan of water to the boil, add a bit of salt and pour in your chopped Romanesco. Let cook for about 5 minutes, then use a strainer to drain and set aside.
- Leave the pot with water on the heat and bring it back to the boil: you will use this same pot to cook your pasta – you can add more boiling water and more salt, should it not be enough to cook your pasta comfortably. Once it boils, add the pasta and cook until al dente.
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