For a Delicious Pasta with Romanesco Broccoli you need: Romanesco broccoli, red pepper, anchovy fillets.
This broccoli has enjoyed widespread renown across the Roman countryside for many years. The ancient Greeks and Romans revered it as a sacred herb and used it to treat a wide variety of illnesses and conditions. Raw portions of the plant were consumed prior to banquets in order to aid in the absorption of alcohol, and crushed leaves were used as a remedy for ulcers and wounds.
Because of its seasonality, this vegetable has a low-calorie content and satiating power, making it an excellent choice for those who are trying to lose weight because it is ideal for those who are dieting. The nutritional properties are well known.
Because it contains a relatively low amount of sodium, consuming it can be beneficial for individuals who struggle with high blood pressure. In addition to vitamin C and calcium, it exhibits anticancer properties. According to research studies, broccoli has the potential to slow down the aging process. Sulforaphane, a substance that can be found in broccoli, inhibits the genes that are responsible for the aging of cells.
HOW TO COOK ROMANESCO BROCCOLI
First things first, begin by cutting the tops off of the broccoli, then rinsing them under running water and dividing the larger ones so that you end up with tops that are all the same size.
Bring the tops to a boil in a pot filled with plenty of salted water and boil for five minutes, or until they are tender.
After it has been blanched, you can drain it, and I boiled the pasta in the same water that had been used to cook the broccoli.
At the same time, peel the garlic, chop the red pepper, and fry them together in a large pan with oil and anchovy fillets over high heat until the garlic turns a light golden color and the anchovies melt.
After giving the sautéed a quick whirl in the blender, combine it with the broccoli and proceed to season the pasta.
Delicious Pasta with Romanesco Broccoli
Ingredients
- 1.5-2 lbs large head of Romanesco broccoli
- 1 lb bucatini pasta
- 1 ½ tbsp extra virgin olive oil divided
- kosher salt
- freshly ground black pepper
- 1 large clove garlic finely chopped
- 1-2 large peeled tomatoes
- 3 anchovy fillets
- 1 chopped red hot pepper
Instructions
- Cut the tops off of the broccoli.
- They should be washed under running water and then the larger ones should be cut into two parts in order to end up with tops that are all the same size.
- After bringing a pot of water that has been generously salted to a boil, place the broccoli tops in the pot, and continue to boil them for five minutes, or until they are tender.
- After they have been blanched, you can drain them, and boil the pasta in the same water that have been used to cook the broccoli.
- While the pasta is cooking, heat the olive oil over medium heat in a small skillet. Add the garlic and cook for about a minute, without letting it brown. Stir in the anchovies, a peeled small tomato and red pepper. Cook for another 1 minute.
- After giving the sautéed a quick whirl in the blender, combine it with the broccoli and proceed to season the pasta.
I’m a litle confused. You don’t have the red pepper listed in the ingredients…? Is this a red bell pepper or a hot pepper? And what kind of tomato? Roma?
Hi Rosanne,
I used chopped red hot pepper
Anna Maria