Romanesco broccoli, or simply romanesco, is a super veg that is starting to be grown locally in HK. Looks super awesome and has a crisp but reserved taste that combines the best of broccoli and cauliflower. Like its cousins, it’s outer leaves are super flavourful and not to be thrown away.
Serves 6
Time: 🕰
Effort: 💪💪
Ingredients:
240g spaghetti
Florets of 1/2 head of romanesco
2 outer leaves of romanesco
2 garlic cloves
Dried chili flakes
Olive oil
Grated pecorino
Method:
1. Steam romanesco florets with small pinch of salt, for around 15 minutes
2. Finely chop; set aside
3. Finely chop the outer leaves – these add colour as well as flavour; set aside
4. Bring a pot of salted water to the boil
5. Add pasta to the water and maintain an active boil
6. In a separate pan of olive oil, brown garlic cloves on both sides
7. Add chili flakes, chopped leaves, and chopped florets to to soak in flavours – on low heat, keeping ingredients separate
8. Remove everything from pan except the florets
9. Spread florets out and switch to a high heat to toast the bottom until slightly burnt, while the top remains light and soft
10. Season; set aside
11. Slice the browned garlic into strips
12. Add 3-4 ladles of pasta water to the pan, which should still have some oil in it
13. Reduce volume on high heat until a creamy sauce forms
14. The pasta should be almost ready by now, but still very firm to the bite
15. Transfer pasta to the pasta water sauce and continue to mix and throw around until well covered with the creaminess of the cooking sauce
16. Stir in toasted florets, garlic strips, and chopped outer leaves
17. Plate
18. Add remaining sauce to the centre of each pasta nest
19. Finish with grated pecorino
Nat & E Homecooking 