Casarecce with romanesco
Casarecce pasta with a creamy romanesco sauce, from an Italian family recipe. Simple and full of flavour.
Original recipe by @cookwithgiulia
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Start cookingStep by step, with timers
Posted on Instagram on 16 January 2021 · See the post
Method
- Break the romanesco into florets and cook them for 8 min in a large pot of salted water.
- Lift the romanesco out with a slotted spoon and cook the pasta in the same water.
- Meanwhile, brown the garlic in oil with the chilli, add the romanesco and crush it with a fork into a rustic cream.
- Drain the pasta al dente, keeping a glass of the cooking water.
- Mix the pasta with the romanesco, Parmesan and a little cooking water until creamy, and finish with pepper.
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 220 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 435 kcal | 198 kcal | 22 % | |
| Fat | 10 g | 4.5 g | 14 % | |
| of which saturates | 3.1 g | 1.4 g | 16 % | |
| Carbohydrate | 69 g | 31 g | 27 % | |
| of which sugars | 4.4 g | 2 g | 5 % | |
| Fibre | 5.8 g | 2.6 g | — | |
| Protein | 18 g | 8.2 g | 36 % | |
| Salt | 1.3 g | 0.6 g | 22 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Extra virgin olive oil: 5 g per serving
- Salt: 1 g per serving
Photos
