Pasta and Romanesco broccoli with orange is a tasty and fragrant first course to discover.
It’s a quick recipe that can be prepared in a short time.
Among the properties of Romanesco broccoli with its very delicate taste, we find: calcium, potassium, vitamin C, magnesium, and phosphorus.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 cups pasta (riccioli shape)
- 1 Romanesco broccoli (small)
- 2 oranges
- 3 anchovies (salted)
- 1 tablespoon capers
- 1 clove garlic
- to taste extra virgin olive oil
Tools
- Cutting board
- Pot
- Pan
Steps
Trim the Romanesco broccoli on a cutting board using a kitchen knife. Remove the stalks and keep only the whole florets.
Wash the vegetable thoroughly in plenty of salted water and soak for about fifteen minutes to remove any unwanted guests, and repeat the wash two or three times.
Bring water to a boil in a pot and blanch the vegetable for five minutes.
Remove the florets with a slotted spoon and let them drain.Put the pasta in the same boiling water and cook until al dente for eight minutes.
Meanwhile, in a pan with extra virgin olive oil, brown the garlic and add anchovies and capers.Break up the anchovies with a fork and add the blanched Romanesco broccoli florets to sauté.
Pour in the juice of two squeezed oranges, cover with the lid, and cook for about two/three minutes.
Drain the pasta and combine with the sauce and Romanesco broccoli florets.Finally, mix and serve the pasta and warm vegetables on the plates. Finish by flavoring the pasta and Romanesco broccoli with orange by grating the peel of an orange.
Pasta and Romanesco Broccoli with Orange
Wash the vegetables thoroughly as instructed.
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FAQ (Questions and Answers)
Why add salt to the water when washing vegetables?
Wash the vegetable thoroughly in plenty of salted water and soak for about fifteen minutes to remove any unwanted guests, and repeat the wash two or three times.
