Well, it certainly has been some time since I have been on this blog. Mostly I have just been busy working, but I am back with some new recipes. This one I cooked last night on my quest to eat more vegetarian meals in my diet. I had a Romanesco broccoli and I think its too beautiful to have as a side dish.
It had to BE the dish.
Ingredients: (Serves 2)
Approx. half a Romanesco broccoli (broken into small florets)
180g dried tagliatelle
1 tbsp. olive oil
4 cloves garlic (sliced)
pinch red chilli flakes
1 tbsp. capers, drained
small glass dry white wine
40g parmesan (or grana padano), grated (and a little more for garnish)
Steam or boil the broccoli for about 15 minutes, or until fork tender. Boil the pasta in water until very al dente (a couple of minutes before its ready), reserving 1 cup of pasta water.
Meanwhile, in a large pan add the oil and garlic along with the chilli flakes and capers. Cook, stirring for about 4 minutes until lightly cooked. Add the wine and let the wine boil down to reduce by half. Add the reserved cup of pasta water to the garlic mix and keep on a medium heat.
Add the drained pasta to the large pan of garlic and capers. Stir well and let cook for a 5 minutes with the heat on low. Add the parmesan and stir into the pasta - the pasta water will thicken into a sauce with the cheese. It should look glossy and creamy. Toss the broccoli into the pasta and serve, adding a little more grated parmesan for garnish. And you have it. Simple, easy and showing off the delightful vegetable to its best!
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