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.
BAKED ROMANESCO BROCCOLI WITH MOZZARELLA AND OLIVES
Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer's markets. But regular white cauliflower is fine, and will give delicious results, too.
Provided by David Tanis
Categories vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
- Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
- Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
- Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
- Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 770 milligrams, Sugar 8 grams
BROCCOLI ROMANO PASTA
This comforting pasta dish is so easy to put together when time is tight. Try Pecorino Romano cheese for a new flavor sensation or toss in some frozen peas to add extra nutrition.-Geri Distefano, Nepean, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions., Meanwhile, in a Dutch oven, saute broccoli and green onions in oil for 3 minutes. Stir in the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until broccoli is crisp-tender., Drain pasta and add to broccoli mixture; toss with cheese.
Nutrition Facts :
ROMANESCO BROCCOLI AND RIGATONI
I found this recipe on Rachael Ray's magazine website and I am going to try it out soon. It appears to be a spin off of Pasta Con Broccoli which I absolutely love!
Provided by KsuKitty
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
- While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
- In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.
ROMANESCO WITH CRISPY PANKO
This recipe is based off a favorite recipe from Michael Chiarello, substituting different seasonings and vegetables for a slightly new recipe
Provided by thedailygourmet
Categories Vegetable Side Dishes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Butter a 10-inch oval au-gratin baking dish.
- Separate romanesco into large florets.
- Bring a large pot of generously salted water to a boil. Add romanesco florets and boil until slightly softened, about 3 minutes. Drain well.
- Arrange florets in the prepared baking dish. Season with salt, black pepper, and Italian seasoning; dot with thin slices of butter. Sprinkle with panko and Parmesan cheese.
- Bake, uncovered, in the preheated oven until lightly browned on top, about 30 minutes. Serve hot.
Nutrition Facts : Calories 166 calories, Carbohydrate 14.9 g, Cholesterol 28.8 mg, Fat 11.3 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 6.8 g, Sodium 193.9 mg, Sugar 1.4 g
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