This orecchiette pasta with Romanesco broccoli is based on a traditional recipe from Puglia. It’s a very easy and simple Romanesco recipe that is also nutritious and delicious!
Romanesco broccoli is a unique and beautiful vegetable that belongs to the brassica family, which also includes cauliflower, broccoli, cabbage, kale and Brussels sprouts. It is also known as Roman cauliflower and has been grown in Italy since the 16th century.
So, it’s not, as some believe, a cross between a cauliflower and broccoli. The baroque ‘design’ of Romanesco is described as a natural self-similar fractal, meaning it contains the same pattern repeated over and over again in different sizes with each floret looking the same as the whole broccoli!
History
Broccoli is a staple winter vegetable throughout the Italian peninsula. Interestingly, it was the Italians who introduced broccoli to the world. They have cultivated broccoli in Italy for more than 2,000 years. Yet, it was only first introduced to Great Britain in the 1700s and didn’t become popular in the US until the 1920s!
In Italy, Romanesco broccoli is often served as a side dish or as part of a main course. Italians often boil it with oil and vinegar or serve it au gratin with béchamel sauce or fried in batter. One of the most popular Romanesco broccoli recipes is a traditional soup from northern Italy.
Pasta with Romanesco broccoli is also a popular dish in Italy, with a number of pasta recipes featuring this delicious vegetable.
Ingredients
Orecchiette: Is ideal for catching the cheese and Romanesco broccoli bits. For substitutes, consider using fusilli or farfalle; both do an excellent job of holding onto the sauce and the Romanesco broccoli.
Romanesco Broccoli: The star vegetable for its unique taste and beauty. However if unavailable, this dish is also delicious with other broccoli varieties, such as the common Calabrese broccoli or broccoli rabe.
Burrata: Brings a creamy and rich texture to the dish, slightly melting beautifully into the warm pasta. If unavailable, you can use fresh mozzarella.
Anchovy Fillets: Provide a deep umami flavor that melts into the sauce. For a vegetarian version, simply omit it.
Fresh Red Chili or Dried Chili Flakes: Use your favorite red chilies and adjust the quantity to your heat preference.
Extra Virgin Olive Oil: Drizzled for cooking and finishing, it lends a richness that ties the dish together.
Expert Tips
Adjusting the spice level to your preference: Begin by adding a smaller amount of chili to the pan. It’s better to be slightly conservative, as it’s easier to make the dish spicier than less spicy. Once the Romanesco broccoli recipe is ready, taste and add more red chili flakes if needed. If the recipe is a little too spicy, mix in more burrata.
Perfect Pasta: Cooking pasta to ‘al dente’ ensures it retains a small bite and isn’t mushy. Regularly taste-test your pasta, starting about 1-2 minutes before the package’s cooking time to find that sweet spot.
Step by Step Instructions
1) In a large pot of boiling salted water, cook the Romanesco florets for about 10 minutes until firm but tender. Drain, rinse under cold water to preserve the color, and set aside.
2) While the broccoli is cooking, heat extra virgin olive oil in a frying pan or iron skillet. Add chopped garlic, anchovies, and fresh chili pepper. Sauté until the garlic softens and the anchovies melt.
3) Add the cooked Romanesco broccoli to the pan. Cook over low heat until the florets start to break apart slightly. Season with salt and pepper.
4) Bring a pot of water to a boil, add salt, bring to a boil again, and then add the orecchiette. Cook al dente as per the package instructions. Reserve a cup of pasta cooking water before draining.
5) Add the drained pasta to the skillet with the Romanesco broccoli, mixing well. Add a bit of the reserved pasta cooking water if the mixture seems dry, and stir over high heat for a minute.
6) Stir in the burrata pieces, combining gently. The warmth of the pasta will slightly melt the cheese.
7) Serve the pasta hot with an optional dash of extra virgin olive oil.
Storage and Leftovers
Allow the pasta and Romanesco broccoli to cool, and then transfer them into an airtight container. It can be refrigerated for up to 2 days.
To reheat, place the pasta and Romanesco broccoli in a microwaveable bowl. Cover the bowl to help retain moisture and heat on medium for 2 minutes. After mix and reheat in 30-60 second intervals mixing in between until hot throughout.
You can also bake leftovers sprinkled with cheese like parmigiano or vegetarian parmesan on top.
FAQs
Romanesco broccoli can often be found at farmers’ markets and specialty grocery stores, especially those that carry a wide variety of produce. It’s also becoming more common in larger supermarket chains.
Romanesco broccoli is typically in season during the cooler months, from early fall through late spring. Its peak season can vary depending on your location but aiming for these cooler months will generally yield the freshest Romanesco.
When selecting Romanesco broccoli, look for heads that are vibrant green and firm to the touch, without any brown spots or signs of wilting. The florets should be tightly packed, and the leaves (if still attached) should look fresh and lively.
More recipes you may like:
If you make this Romanesco broccoli recipe, I’d love to hear how it turns out and if you liked it. So, please leave a comment here on the blog or on The Pasta Project Facebook page.
Looking forward to hearing from you!
Buon appetito!
Pasta with Romanesco Broccoli Recipe
This tasty and nutritious pasta with Romanesco broccoli is based on a traditional recipe from Puglia, Southern Italy. It’s easy to make and, of course, you can use other types of broccoli.
Ingredients
- 14 oz orecchiette
- 1 large Romanesco broccoli or 2 small
- 2 garlic cloves peeled and chopped
- 4 anchovy fillets in olive oil. Drained and cut into small pieces
- ½ fresh red chili (peperoncino) or teaspoon dried flakes
- 5 oz burrata or fresh mozzarella
- 3 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
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In a large pot of boiling salted water, cook the Romanesco florets for about 10 minutes until firm but tender. Drain, rinse under cold water to preserve the color, and set aside.
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While the broccoli is cooking, heat extra virgin olive oil in a frying pan or iron skillet. Add chopped garlic, anchovies, and fresh chili pepper. Sauté until the garlic softens and the anchovies melt.
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Add the cooked Romanesco broccoli to the pan. Cook over low heat until the florets start to break apart slightly. Season with salt and pepper.
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Bring a pot of water to a boil, add salt, bring to a boil again, and then add the orecchiette. Cook al dente as per the package instructions. Reserve a cup of pasta cooking water before draining.
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Add the drained pasta to the skillet with the Romanesco broccoli, mixing well. Add a bit of the reserved pasta cooking water if the mixture seems dry, and stir over high heat for a minute.
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Stir in the burrata pieces, combining gently. The warmth of the pasta will slightly melt the cheese.
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Serve the pasta hot with an optional dash of extra virgin olive oil.
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Notes
Normal broccoli works very well in this recipe too. In fact, in Puglia, that’s what they use.
Nutrition
Calories: 617kcalCarbohydrates: 85gProtein: 25gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 29mgSodium: 61mgPotassium: 725mgFiber: 7gSugar: 5gVitamin A: 1212IUVitamin C: 136mgCalcium: 300mgIron: 3mg
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If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there, why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools? All great prezzies for pasta lovers!
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