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Romanesco with pasta

12 September 2012
Previously, when someone mentioned Romanesco, I automatically pictured this spiky, green cauliflower that could have featured in a "Jurassic Park" movie. Little did I know how delicious this unassuming vegetable would be. Here is a great recipe!

Serves a very hungry family of four (like mine)


1 large head of Romanesco

1/4 cup extra virgin olive oil

zest of 1 large lemon

segments of the large lemon

12 anchovy fillets

2 large garlic cloves, peeled and thinly sliced

chopped fresh chilli (optioinal,  but I encourage you to try)

salt and black pepper

freshly grated parmesan cheese

chopped fresh italian parsley

a little extra virgin olive oil

freshly squeezed lemon juice

1 500g packet Campagna Pasta, use any short pasta like gomiti or fusilli


- Place the head of Romanesco in a pot that just fits and make sure that the lid fits properly

- Pour over the extra virgin olive oil

- Arrange the lemon zest, lemon segments, anchovies, garlic and chilli around the Romanesco and season with salt and pepper

- Cover with the pot lid and cook on the lowest heat for approximately 2 to 2 1/2 hours (it does seem awfully long, but the Romanesco needs to cook until it is completely soft.)

- When it is completely soft, mash until smooth with the back of a fork

- Add a little extra virgin olive oil and lemon juice. Check the seasoning

- Place a large pot of salted water on a high heat to boil.

- Cook your Campagna pasta of choice according to the packet instructions, reserve a little of the pasta water

- Add the romanesco sauce to the cooked pasta, loosen with the pasta water if necessary

- Serve with chopped parsely and grated parmesan cheese





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Traditional • Hoem Style • Italian Food  
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