Pasta with Romanesco Broccoli Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
617 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Romanesco Broccoli Recipe
Description
In this recipe, Romanesco broccoli is cooked briefly until tender yet firm, preserving its vibrant color and crunchy texture. The florets are then sautéed with garlic, anchovies, and chili pepper in olive oil, which creates a savory base with a mild spicy kick. The anchovies dissolve during cooking, enriching the flavor without fishiness.
Orecchiette pasta is cooked al dente and combined with the Romanesco mixture, adjusting moisture with some reserved pasta water to blend the sauce evenly. Burrata cheese is gently folded in last, its creamy interior warming slightly without melting fully, lending richness and softness.
This recipe works well as a light yet satisfying main course or a side dish and can be paired with crusty bread or a simple salad. Burrata’s mild creaminess contrasts well with spicy elements, and if unavailable, fresh mozzarella can be used.
Normal broccoli is a suitable substitute, popular in some Italian regions, providing a similar texture and flavor profile.
Ingredients
- 14 oz orecchiette pasta
- 1 large Romanesco Broccoli or 2 small
- 2 garlic peeled and chopped, cloves
- 4 anchovy fillet in olive oil. Drained and cut into small pieces
- ½ red chili pepper peperoncino) or teaspoon dried flakes, fresh
- 5 oz burrata cheese or fresh mozzarella
- 3 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
- In a large pot of boiling salted water, cook the Romanesco florets for about 10 minutes until firm but tender. Drain, rinse under cold water to preserve the color, and set aside.
- While the broccoli is cooking, heat extra virgin olive oil in a frying pan or iron skillet. Add chopped garlic, anchovies, and fresh chili pepper. Sauté until the garlic softens and the anchovies melt.
- Add the cooked Romanesco broccoli to the pan. Cook over low heat until the florets start to break apart slightly. Season with salt and pepper.
- Bring a pot of water to a boil, add salt, bring to a boil again, and then add the orecchiette. Cook al dente as per the package instructions. Reserve a cup of pasta cooking water before draining.
- Add the drained pasta to the skillet with the Romanesco broccoli, mixing well. Add a bit of the reserved pasta cooking water if the mixture seems dry, and stir over high heat for a minute.
- Stir in the burrata pieces, combining gently. The warmth of the pasta will slightly melt the cheese.
- Serve the pasta hot with an optional dash of extra virgin olive oil.
Notes
- Substitute burrata with fresh mozzarella if burrata is unavailable.
- Regular broccoli can replace Romanesco for a similar taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 85g | 28% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 29mg | 10% |
| Sodium | 61mg | 3% |
| Potassium | 725mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1212IU | 24% |
| Vitamin C | 136mg | 151% |
| Calcium | 300mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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