Vegetarian Romanesco Pasta All Spiced Up
By: Sophie32
Published: Thursday, December 2, 2010 - 10:42am

Ingredients




250 grams GF pasta, like GF fusili
1 gram cleaned head of romaneso, outer hard leaves& hard bottom cut out, the larger white stems removed, cut in
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 Gruyère cheese, to serve at the table, over the top of your pasta dish

Preparation

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. 4 Adjust the heat if necessary, put it lower. After the liquid is gone, add another splash of cooking water. Stir the mix regulary 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 pepeat the process. 5 When the pasta is al dente, drain it well but keep a lot of the hot cooking water in a seperate bowl. 6 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. 7 Serve in 2 pasta dishes & pour a bit of the fruity EVOO over the top of each pasta dish. 8 Enjoy with a loved one and top some extra grated Gruyère cheese over the top of each pasta dish.

About


A few days ago, I made a great vegetarian GF pasta dinner with romanseco cauliflower.
Clilck 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,...