Let's go Romanesco! Easy Romanesco pasta with lemon and garlic....

Make your pasta and enjoy a fantastic lunch from Monday to Friday that does not take much time, but it sounds a bit special. This seasonal pasta pasta Romanesco is a sensation of taste. It is quick and easy to prepare and is also suitable for vegetarians.

Romanesco, also called Roman cauliflower, is actually half cauliflower, half broccoli. He looks almost alien with his strange structure and lime green fractals. But do not be discouraged, it is one of the tastiest brasicas and is perfect for an Italian meal in late autumn or winter. Its inherent hazelnut is enhanced when it is baked or roasted. It also has a appeal with garlic, chili, almonds and lemon.

Romanesco is first steamed and then baked with lemon and garlic. That ends the pasta and the tomato sauce. My Romanesco pasta is finished with almonds to make a delicious dish for everyone, including vegans. The almond flakes can of course be changed to a slightly grated Parmesan cheese.

Romanesco pasta with lemon and garlic and Chilean tomato sauce....
This quick and easy lunch from Monday to Friday is served with tomato sauce and novels with lemon and garlic to make it a little more special. Sprinkle roasted almonds on top instead of cheese to get an all-inclusive vegan dish.

Ingredients

♫. 1 small romance - rinsed and drained

♫. squeeze the sea salt

. 1 tablespoon of olive oil

. 1 big garlic clove

. ¼ organic lemon - zest and juice

. 20 g of almond seeds

. 170 g Barilla whole grain fusilli pasta

. ½ tsp sea salt

. 200 g of chili sauce and tomato arrabbiata

Instructions

1. Cut out the novel from the outer leaves and the hard stem.

2. Place in a medium-sized pan with a few inches of boiling water and a pinch of salt. Cover and simmer for about 5 minutes or until Romanesco liquefies.

3. Dry almonds over medium heat, stirring occasionally until golden brown.

4. Remove the Romanesco in a sieve and let it drain, and then separate into florets.

5. Cook pasta in boiling salted water for 11 minutes or until it is set.

6. Meanwhile, heat the sauce gently in saucepan, stirring occasionally until ready to cook.

7. Heat the oil in a skillet with non-stick coating. Add the Romanesco florets and cook over medium heat, stirring occasionally, for 3 to 5 minutes; the florets should burn. Grate the lemon zest and add the garlic after the first 2 minutes. Turn off the heat, squeeze the lemon juice and stir.

8. Divide pasta into 2 bowls. Pour over the sauce, add the Romanesco and finish with the almonds.

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