A few days ago, I made a great vegetarian GF pasta dinner with romanesco cauliflower.
Click on the link. Wikipedia explains it well.
Do you know what it is? It is a type of vibrant green cauliflower or broccoli with pointed and rounded florets.
You can eat it like a normal cauliflower. The texture is the same like a cauliflower but it tastes like a broccoli. Strange hey? This veggie looks like it comes from another planet!
Am I wrong or not? What do you think?
Even that it is strange , it made a lovely GF dinner.
Try it and you will see,…
Recipe: For 2 persons
250 gr GF pasta, like GF fusilli
1 cleaned head of romaneso, outer hard leaves & hard bottom cut out, the larger white stems removed, cut into florets & larger ones cut into 2, well washed, drained & pad dry on kitchen paper. I had 400 gr of cleaned florets. I used 350 gr. The other 50 gr I used in a soup.
1 red chili, tops & ends removed, cut open, seeds removed & cut into little pieces ( with plastic gloves on)
2 fat cloves of fresh garlic, peeled & finely cut up
a fruity EVOO
a handful of grated Gruyère cheese
Maldon sea salt flakes ( S)
finely grinds of black pepper ( P )
a little bowl with grated to serve at the table, over the top of your pasta dish
1. Cook the GF pasta according your packet instructions.
2. Take a large & deep non stick pan with fitting lid & heat up on medium heat. When hot, add 2 t0 3 tablespoons of the fruity EVOO & swirl around the surface of the pan. Add the chili and garlic pieces & fry until soft. This will take a few minutes.
3. Now, add the romanesco florets, fry for about 2 minutes & stir the veggies round in the pan. Add some sea salt & a few grinds of black pepper. Add a dash of hot water, from your pasta that is cooking, to the pan. Place the lid on. Now, the romanesco will steam.
Adjust the heat if necessary, put it lower. After the liquid is gone, add another splash of cooking water. Stir the mix regularly to prevent sticking & burning. Place the lid on. When the steam is gone, taste the romanesco. Check the seasoning, add a bit of S & P if necessary. Check if the romanesco is cooked through otherwise repeat the process.
4. When the pasta is al dente, drain it well but keep a lot of the hot cooking water in a separate bowl.
5. In the pasta cooking pot, add the cooked through romanesco mix from the pan & add a bit of the cooking water to create more of a sauce. Now, add the handful of grated Gruyère cheese. Mix well. Taste. It has to taste fab.
6. Serve in 2 pasta dishes & pour a bit of the fruity EVOO over the top of each pasta dish.
Enjoy with a loved one and top some extra grated Gruyère cheese over the top of each pasta dish.
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