Time for another round of Pasta, enthusiastically hosted by Ruth from Once Upon a Feast. This week I'm having a double dip with my Romanesco.
I used the larger florets in the frittata but for this recipe I'll be using the smaller florets and leaving them whole. In the photo above it shows the variance just between the small and the smallest florets.
I've decided to use orecchiette as they have an affinity with vegetables such as broccoli and Romanesco is a member of the brassica family. In trying to keep the flavours clean, I've opted to use fresh basil leaves rather than pesto. I have finely shredded the leaves which is a big no-no but as they are cut and added at the last moment, I find that I don't lose its flavour.
Oh, if you take a close look you'll see a little floret caught in the hollow of an Oriecchietto.
Orecchiette with Romanesco, Potato and Basil
1 red onion, finely sliced
4 small Kipfler potatoes, boiled until just tender
Basil leaves, shredded
freshly grated Parmigiano-Reggiano
Heat a little oil and a small knob of butter in a pan and when the butter has melted add the sliced onion. Cook over a low heat until the onions have softened and have started to colour.
Cut the potatoes into thick slices and add to the onions - toss well and allow this to cook for a few minutes so that the potatoes can start to absorb the flavours.
Blanch the Romanesco florets in the boiling pasta water for 30 seconds and remove, drain well then add to the potato mixture. Continue cooking to allow the florets to heat through.
Season with freshly ground salt and white pepper and add a good sprinkling of grated Parmigiano-Reggiano to the pan - mix this through then add the cooked orecchiette. Toss this as you keep it over the heat to allow the cheese to melt - add the finely shredded basil leaves, take it off the heat and stir through.
Serve into bowls and top with another sprinkle of grated Parmigiano-Reggiano.
Tagged with Pasta