It has been a long time since my last blog....but that doesn't mean I haven't been cooking and thinking about what to share with you all! Last November romanesco broccoli came into the farmer's market and I have wanted to tell you all about it. What about this wierd-looking vegetable that looks like it came from some alien planet with its delicate green spires resembling the headdress of a Hindu dancer? Is it a cauliflower or a broccoli? Let's say a little of both...its flavor is delicate, yet buttery, perfect for all kinds of uses. It reminds me of cold wintery days in Rome where this vegetable reigns supreme with
puntarelle and dark leafy spinach bundles. In actual fact this vegetable with the Latin name of Brassica oleracea (and in Italian called
Cavolo broccolo romanesco) is a variant form of cauliflower, but tastes more like broccoli. It has a long history dating back to the Roman period establishing it as a staple particularly in the region of Lazio.
I have two of these odd looking heads staring at me. All I can fantasize back is "what am I going to do with you??" I imagine....a nice pasta, steamed lightly and dressed with a little olive oil and mozzarella...
hmmmm....
So where does one begin to prepare it? Looking at it, one wouldn't know where to start! Last week a lady at the farmer's market thought it might be wonderful to steam the whole head and serve it on a platter with a little melted butter. True, that may produce a dramatic presentation, but I'm not sure it would be that practical, nor would it bring out the best in flavor and texture of the vegetable. To start, unfortunately you have to break it apart. It just kills me to cut the head in half because I feel like I'm defiling a beautiful sculpture!
Coraggio, cut it in half and then begin to cut each flowerette from the bottom of the stem. Go around and around the head until all the flowerettes have been removed. As I go, I cut the stalk into smaller pieces and I cut the larger flowerettes in half lengthwise. The smaller ones I leave whole because they look so bizarrely cool.
I cook them briefly, 2-3 minutes at the most, in a pot of boiling, salted water. Drain and allow them to steam off. At this point you can do a number of things. The most simple is to serve them warm with a drizzle of olive oil and vinegar or lemon, salt and pepper. Yum! Or...make a pasta. And there are two basic ways to make this.
Pasta con Romanesco Broccoli
There are two basic ways of
making this pasta depending on the ingredients you have on hand or, simply,
personal taste. I like them both!
You will need for either
recipe:
1 lb. Mezzi Rigatoni (or
any short pasta)
1 head romanesco broccoli
(steamed or boiled)
Con Aglio, Olio e Acciughe
¼ Cup olive oil
2-3 spicchi (cloves) of
garlic finely chopped
pepperonicino or red pepper
flakes (optional)
2-3 (or more) filets of
good quality anchovies (or one jar of the Talatta brand)
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| Here it is on its side! I'm having a hard time rotating the image! |
1 . Begin by putting the
water for the pasta on to boil.
2. Heat a frying pan (a
fairly large one because you will finish off the pasta in it) and gently add
the olive oil. Add the garlic and red pepper flakes and cook gently until
golden and the aroma has filled the kitchen! Add the anchovies and stir until
they have practically melted away. Add the broccoli and stir. Lower the heat.
3. When the water in the
pot is boiling, add salt, and throw in the pasta to cook according to the
package instructions. Leave the pasta somewhat al dente because you will finish
it off in the pan.
4. Before the pasta is
ready to drain, take a ladle of the water and add it to the pan with the
broccoli. Drain the pasta and add to the pan, stir quickly. Add freshly grated
parmigiano cheese and serve!
Pasta con Guanciale
This type of pasta is made
with guanciale or jowl bacon. I find it at the farmer’s market, but if you
can’t find it readily, you may substitute it with pancetta. This recipe is
fairly similar except you are using butter, onions…a “sweeter” flavor than the
other more “piccante” one.
Use this instead:
1 Cup onions chopped
2 Tbls. olive oil
2 Tbls. Butter
8 oz guanciale or pancetta
chopped
Like in the previous
recipe, begin by adding the olive oil and butter to the heated pan. Add the
onions and saute’ them gently until softened, about ten minutes. Add the
guanciale and cook until golden. If you want to drain some of the fat, you
can…but not too much or you will lose some of the flavor. Add the cooked
broccoli, add a little water from the pasta, and take it from there!
Buon appetito!
