Romanesco and Pasta: Seasonal Chef Recipe

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One of the more unusual vegetables you will find at the farmers market is romanesco. Romanesco is not an ancient vegetable. Many believe it was the result of cross breeding in the 16th century by Italian farmers. (Hence the name.) One of the most striking attributes of romanesco is the look of it. Each one of the buds is a beautiful spiral, an approximation of a fractal, meaning each bud in the spiral is composed of a series of smaller buds, on top of buds, etc. Click this link: to read more about romanesco by our Seasonal Chef.

Romanesco and Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Loaded with vitamins C and K, fiber and carotenoids, romanesco is a great way to have a nutritious vegetable that looks very different from its cousins.

Ingredients

  • 1 head of romanesco, florets separated
  • Kosher salt
  • ½ lb pasta of your choice
  • 1 cup chopped onion, I used a combination of leek and onion
  • Extra virgin olive oil
  • 2 garlic cloves sliced thin
  • ½ - 1 teaspoon red hot chili flakes
  • ½ cup grated pecorino cheese, plus more for serving
  • Zest 1 lemon

Instructions

  1. 1. Bring a pot of salted water to boil. Have a bowl of ice water ready. Blanch the romanesco florets for 3 minutes. Remove and place in the ice bath to stop the cooking. Drain the ice water and place the romanesco florets on a paper towel lined sheet. Pat dry.
  2. Drop the pasta in the boiling romanesco water and cook to al dente.
  3. While the pasta cooks in a very large saute pan add ½ cup of olive oil and saute the onion and garlic for 2-3 minutes over medium heat. Add the red chili flakes and cook for 30 seconds more.
  4. Add the romanesco to the pan and turn up the heat slightly. Tossing to coat all the florets.
  5. Drain the pasta reserving ½ cup of the pasta water. Add the pasta to the pan tossing to coat. Add in a little more olive oil if needed. Sprinkle the pecorino over and drizzle the reserved water to smooth it all out. Mix in the lemon zest and taste for seasoning.
  6. Divide between the bowls and top with additional cheese.
http://food.lohudblogs.com/2014/10/15/romanesco-and-pasta/

Romanesco Pasta Salad
Serves 4

1 head of romanesco, florets separated
Kosher salt
½ lb pasta of your choice
1 cup chopped onion, I used a combination of leek and onion
Extra virgin olive oil
2 garlic cloves sliced thin
½ – 1 teaspoon red hot chili flakes
½ cup grated pecorino cheese, plus more for serving
Zest 1 lemon

1. Bring a pot of salted water to boil. Have a bowl of ice water ready. Blanch the romanesco florets for 3 minutes. Remove and place in the ice bath to stop the cooking. Drain the ice water and place the romanesco florets on a paper towel lined sheet. Pat dry.
2. Drop the pasta in the boiling romanesco water and cook to al dente.
3. While the pasta cooks in a very large saute pan add ½ cup of olive oil and saute the onion and garlic for 2-3 minutes over medium heat. Add the red chili flakes and cook for 30 seconds more.
4. Add the romanesco to the pan and turn up the heat slightly. Tossing to coat all the florets.
5. Drain the pasta reserving ½ cup of the pasta water. Add the pasta to the pan tossing to coat. Add in a little more olive oil if needed. Sprinkle the pecorino over and drizzle the reserved water to smooth it all out. Mix in the lemon zest and taste for seasoning.
6. Divide between the bowls and top with additional cheese.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She’s an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer’s markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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