Tag: Romanesco

mezze penne with Romanesco broccoli, a tribute to regional cuisine – Italian cuisine reinvented by Gordon Ramsay

The half feathers they are a pasta made from durum wheat semolina and water, molded into a shape that allows them to retain sauces excellently. Their origin can be traced back to the southern regions of Italy, where the tradition of making these delicacies at home has been passed down from generation to generation. The simplicity of the ingredients and ease of processing make them a common choice in many regional menus. Therefore, the regional recipe Of half penne and Romanesco broccoli it fits into the rich culinary history of Southern Italy, creating an extraordinary combination of different textures.

The Romanesco broccoli, a variant of cabbage, is native to the Center and has gained popularity in local cuisines for its crunchiness and slightly sweet flavor. Cooked just right, it retains its freshness and distinctive flavour, enriching the pasta with crunchy notes and a vegetal scent. With the addition olive oil, garlic and chilli pepper it helps to create a light, yet richly flavored condiment, further elevating the sensorial experience. There quick and easy recipe today it becomes ideal for a light lunch or a comforting dinner, especially in the milder and warmer seasons, when Romanesco broccoli is at its most ripe. Follow our recipe today and prepare mezze penne with Romanesco broccoli. You will amaze everyone with its goodness!

Recipe Romanesco broccoli, daikon, soy and chestnuts – Italian Cuisine

Ingredients

200 g pre-cooked chestnuts
120 g daikon
100 g seedless white grapes
100 g of soy sauce
10 g butter
2 g agar agar
1 small Romanesco broccoli
extra virgin olive oil
salt
white pepper in grains

Duration: 35 min

Level: Easy

Doses: 4 people

Blend the grapes and pass it through a sieve to obtain the juice (or pass it through the extractor). Peel the daikon, slice it into 3-4 mm thick slices, collect them in a bowl with the grape juice and leave them to marinate for 3 hours.
Jumbled up the soy sauce with 100 g of water, add 10 peppercorns, the agar agar and cook for 1 minute from the boil. Pass through a sieve and transfer the liquid into a tray (20 × 20 cm) lined with film. Put it in the fridge for 2 hours or until it gels.
Flavorful chestnuts in a pan with a knob of butter and a pinch of salt.
Cleanse the broccoli, divide it into tufts; slice them into thin slices (the ideal would be to use the mandolin).
Season them with oil and salt and mix with chestnuts and daikon, drained from the marinade.
Cut the gelled soy by making a mixture and distributing it on the vegetables, dosing it according to your taste: it is very savory.

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Romanesco broccoli: two anti-waste recipes – Italian Cuisine

Two recipes, one broccoli (Romanesco). Here is the perfect menu to cook Romanesco broccoli and don't waste even a little

Applies a little to all vegetables, but with a Romanesco broccoli you can really make a tasty menu, with few ingredients, usually at home and zero (but really zero) waste. These two dishes can act as single dish if you combine them with basmati rice and diced chicken, for example, in the case of orange broccoli.

Romanesco broccoli with orange

It is excellent as side dish, to season the pasta. If you combine egg and Parmesan, it becomes a stuffed for the ravioli.

Ingredients

1 Romanesco broccoli 1 kg
1 clove of garlic
extra virgin olive oil
1 organic orange
soy sauce
salt

Divide the broccoli into chunks with your hands, following its typical inflorescences. Keep aside (do not throw away, core and leaves).
Cook it in a pressure cooker for 5 minutes, steaming.
Fry 1 clove of garlic in 2 tablespoons of oil, then add the broccoli and the grated peel of half an orange.
Season with salt then blend with 2 tablespoons of soy sauce.

Corian cream and Romanesco broccoli leaves with anchovy croutons

Allows you to use refuse broccoli, very tasty. It is also excellent as starter.

Ingredients

core and leaves of a Romanesco broccoli
anchovies
1 semi-firm sandwich (150 g)
pepper
salt
garlic
1 organic lemon
fresh milk (150 g)

Method

Steam in a pressure cooker core and leaves of Romanesco broccoli. Blend everything with the cooking water. Combine 1 glass of milk, 1 clove of garlic, garlic and nutmeg, bring to a boil. Season with salt and pepper and remove the garlic. Turn off and, if you wish, add some grated Parmesan. Toast half-stale slices of bread, in the oven or in the toaster; add some butter mixed with the peel of half a lemon, kept in the freezer for 15 minutes. Complete with an anchovy. Serve the cream with croutons.