RECIPE: Green Pasta

[Guest guest]

What is Romanesco please?

 

Chris

 

ebay seller ID: culden

www.picturetrail.com/midiminis

 

 

 

[Guest guest]

Hi there,

Another variety i have got here to do with Pasta... without anymore tomato pulp.

Something different for sure. Hope you like it.

 

Green Pasta : for 4 Persons

 

Vegetables:

1 shallot, finely chopped

1 clove garlic, finely crushed

400 g Broccoli, small florets

400 g Romanesco, small florets

2½ dl Water

½ tsp Salt

1 Tbsp Olive oil

 

PASTA

500 g Penne/ Trucioli or any other pasta made of egg

Salt+ olive oil

 

SAUCE

1 Vegetable bouillon Cube

1 Tbsp Italien herbs, or any aromatic herbs

150 g boiled green peas (crushed into thick paste with little water)

2 dl cream

1tsp lime juice

Salt+Pepper

 

Garnishing:

50g Grated Cheese

 

Step 1: Heat the Oil in a large Pan and sauté Shallots and Garlic.When the

shallots are nicely coated with oil layer and the garlic is turned brown add

broccoli und romanesco. Cook for 5-7 mins. Add some Water and salt. Lower the

heat now and cook for 30 mins. (till the broccoli and romanesco is soft)

 

Step 2: Cook the pasta in a regular way with enough water, salt and olive oil.

 

Step 3: In a small pan, roast the herbs and the bouillon. Add crushed Green

Peas and let it cook for 2-3 mins. Add the Cream, Lime juice,salt+ pepper and

let it be on a lower heat for another 1 min. Put off the heat, but let the pan

be still on the stove for some time. Then mix this in a large pan of broccoli

and romanseco.

 

Serving: In a pasta plate or in a deep plate, serve a portion of pasta, top it

with the vegetable mix and garnish it with grated cheese. Serve hot.

 

Note:

1. Use the lid of a pan as and when required.

2. Use Lime juice, Salt and Pepper as per your tastes.

3. If Romanesco isn't available, it could be cut off from the ingrédient list

and amount of broccoli could be increased in the recipe.

 

 

 

 

 

 

 

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[Guest guest]

Romanesco is from a cauliflower family, but green in colour.

check this link, you will learn more on it.

http://seeds.thompson-morgan.com/us/en/product/752/1

 

 

 

 

 

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[Guest guest]

Thank you, Noni I've just filed this one away in the Italian folder. Hugs.

 

Love, Pat

[Guest guest]

I looked up Romanesca (ingredient in Noni’s recipe) in the food dictionary

at www.epicurious.com <http://www.epicurious.com/> :

 

 

 

Romanesca cauliflower; Romanesco

[roh-mah-NEHS-kah (koh)]

Though classified as (and also called) a summer cauliflower , this

vegetable's appearance is so uniquely striking that it deserves its own

listing. Like regular cauliflower, Romanesca has a tightly compact head of

florets attached by clusters of stalks — but there the similarity in

appearance ends. Romanesca, which hails from northern Italy, is a beautiful

pale lime green color; its florets, rather than being rounded, rise in a

pyramid of pointed, spiraling cones. Its flavor is somewhat more delicate

than that of regular cauliflower. Romanesca is available only briefly — from

September through November. Choose a firm head with crisp leaves. Store in a

plastic bag in the refrigerator for up to 1 week. Romanesca can be cooked in

any fashion suitable for regular cauliflower. It makes beautiful

<http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=2187>

CRUDITÉS, and is stunning cooked whole. See also

<http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=1545>

BROCCOFLOWER;

<http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=1753>

CAULIFLOWER.

 

I would imagine you could substitute cauliflower or, better yet, if you can

find it – broccoflower.

 

 

 

 

 

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[Guest guest]

sorry, i just double-sent it by mistake.

Anyway, thanks

Noni

 

 

 

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