Broccoli Cauliflower And Romanesco Cauliflower With Warm Ham Vi Recipes

ITALIAN ROMANESCO CAULIFLOWER SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
• Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
• Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

PASTA WITH GREEN (ROMANESCO) CAULIFLOWER

Steps:

• Bring a large pot of water to a boil over high heat. Add the cauliflower and cook for about 10 minutes, until just tender. Use a Chinese skimmer or slotted spoon to transfer the florets to a bowl. Reserve cooking water to thin the final sauce (see below).
• When the water returns to a boil, add 4 teaspoons of salt. Add the pasta and cook according to package directions, or until al dente, stirring once or twice. Drain, reserving 1/2 cup of the pasta cooking water for the sauce.
• While the pasta is cooking, heat the oil in a large skillet over medium-low heat. Add the crushed red pepper flakes and the garlic; cook for a few minutes until the garlic is lightly browned but not burned.
• Add the anchovies, stirring until they dissolve, then the cooked cauliflower. Reduce the heat to low and cook for 2 or 3 minutes to let the cauliflower "take in" the flavors.
• Add just enough of the reserved cooking water to thin the sauce (making it less sticky). Add the drained pasta to the skillet, then immediately transfer to a large bowl. Toss well and serve.