Romanesco is an intriguing little veggie. I don’t come across it terribly often, but when I do, I love using it in recipes like this recipe for Pasta with Roasted Romanesco and Capers.
Romanesco is similar to normal broccoli and cauliflower, and can be prepared the same ways. However, the flavor of Romanesco is much more muted. I personally love it roasted and tossed with pasta. The below recipe is heavily inspired by Bon Appetit’s Pasta with Roasted Romanesco and Capers recipe.
I received Romanesco in my latest Hungry Harvest (note: this is a referral link) and couldn’t wait to make this recipe!
Ingredients:
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¼ cup sliced almonds
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¼ cup plus 3 tablespoons olive oil; plus more for drizzling
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2 tablespoons drained capers, divided
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Salt, to taste
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1 medium Romanesco, cored, cut into small florets
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8 garlic cloves, thinly sliced
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½ teaspoon crushed red pepper flakes, plus more for serving
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½ cup dry white wine (or chicken/vegetable broth, if preferred)
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1 (16 oz box) fusilli (or your favorite pasta)
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2 ounces Parmigiano Reggiano, finely grated
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2 tablespoons unsalted butter