Best 5 Romanesco Broccoli And Rigatoni Recipes

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Romesco broccoli and rigatoni is a delightful dish that combines the unique flavor of Romanesco broccoli with the hearty texture of rigatoni pasta. Romanesco broccoli, known for its striking fractal-like florets, adds a nutty and slightly bitter taste to the dish, while the rigatoni provides a satisfying bite. This recipe will explore the perfect balance between these ingredients, resulting in a flavorful and visually appealing dish that is sure to impress family and friends alike. So, gather your ingredients, put on your aprons, and let's embark on a culinary journey to create this delectable masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI WITH RIGATONI



Broccoli with Rigatoni image

A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!

Provided by Star Pooley

Categories     Main Dish Recipes     Pasta

Yield 5

Number Of Ingredients 8

8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Drain.
  • In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
  • Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g

BAKED ROMANESCO BROCCOLI WITH MOZZARELLA AND OLIVES



Baked Romanesco Broccoli With Mozzarella and Olives image

Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer's markets. But regular white cauliflower is fine, and will give delicious results, too.

Provided by David Tanis

Categories     vegetables, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Salt and pepper
2 or 3 medium heads romanesco broccoli (about 3 pounds)
3 tablespoons extra-virgin olive oil, plus more for baking dish
1 pound fresh mozzarella, sliced
1 cup grated pecorino or Parmesan (about 2 ounces)
1 dozen soft black oil-cured olives, or another type of black olive, pitted
1 teaspoon roughly chopped capers
4 roughly chopped anchovy fillets
4 garlic cloves, minced
1/2 teaspoon crushed red pepper, or to taste
Pinch of dried oregano

Steps:

  • Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
  • Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
  • Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
  • Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
  • Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 770 milligrams, Sugar 8 grams

ROMANESCO BROCCOLI AND RIGATONI



Romanesco Broccoli and Rigatoni image

I found this recipe on Rachael Ray's magazine website and I am going to try it out soon. It appears to be a spin off of Pasta Con Broccoli which I absolutely love!

Provided by KsuKitty

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

salt and black pepper
1 lb rigatoni pasta
3 tablespoons butter
1 large onion, chopped
2 large garlic cloves, finely chopped
1/2 cup dry white wine
1 cup chicken stock or 1 cup vegetable stock
1 head romanesco broccoli or 1 head Broccolini, cut into florets
1 teaspoon lemon peel, grated
2 sprigs rosemary, finely chopped
1/2 teaspoon crushed red pepper flakes
2/3 cup pecorino romano cheese, grated, plus more to pass around the table (a couple of generous handfuls)
1/2 cup walnuts, chopped, toasted

Steps:

  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
  • While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
  • In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.

RIGATONI WITH BROCCOLI



Rigatoni With Broccoli image

Make and share this Rigatoni With Broccoli recipe from Food.com.

Provided by PamLuvs2Cook

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch broccoli (aprx. 1 1/4 pounds)
salt
1/4 cup olive oil
4 garlic cloves, thinly sliced
1 pinch crushed red pepper flakes (I use a big pinch as I love spicy food)
8 ounces rigatoni pasta
1/2 cup freshly grated pecorino romano cheese or 1/2 cup parmigiano-reggiano cheese

Steps:

  • Trim the broccoli and cut it into bite sized pieces.
  • Bring 4 quarts of water to a boil in a large pot.Add the broccoli and salt to to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot.
  • Pour the olive oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper, cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes, or until the broccoli is soft.
  • Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. add the reserved cooking water and cook, stirring often for 5 minutes or more.
  • Sprinkle with cheese, toss and serve immediately.

RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE



Rigatoni al Forno With Cauliflower and Broccoli Rabe image

This baked pasta - please don't call it a "pasta bake" - is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta and vegetables. When it emerges, bubbly and bronzed and crisp on top, a bright, light tomato sauce adorns each serving. (If preferred, you can layer both sauces instead.) Putting it together is somewhat like building a lasagna - a bit of a fussy project - but once assembled, it's no trouble at all to bake and serve. Prepare it all several hours in advance, then pop it in the oven when you like.

Provided by David Tanis

Categories     dinner, pastas, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

3 tablespoons extra-virgin olive oil
3 tablespoons all-purpose flour
3 cups whole milk, or use half-and-half for a richer sauce
Kosher salt and black pepper
1/8 teaspoon grated nutmeg, or to taste
1 small bay leaf
3 cups canned tomatoes, whole or crushed tomatoes (from a 28-ounce can)
1 1/2 cups chopped onion, any kind
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 bay leaf or a few basil leaves
Kosher salt
Kosher salt
1 pound rigatoni
1 medium cauliflower, chopped (about 3 cups)
1 bunch broccoli rabe, chopped (about 3 cups)
3 garlic cloves, minced
2 teaspoons finely chopped rosemary
1/2 teaspoon red-pepper flakes
Black pepper
2 tablespoons extra-virgin olive oil, plus more for greasing the pan
1 cup grated provolone (about 3 ounces), plus more for serving
1 cup grated Pecorino Romano (about 3 ounces), plus more for serving

Steps:

  • Make the béchamel: Put the olive oil and flour in a small saucepan over medium-high heat and whisk together. Let mixture sizzle without browning for 1 minute. Whisk in milk 1 cup at a time, letting it come up to a simmer and begin to thicken before adding the next cup. Repeat until all the milk has been added.
  • When the sauce has thickened to the consistency of a milkshake, turn heat to low. Add 1 teaspoon salt and a pinch of pepper. Add the nutmeg and bay leaf, and cook for 10 minutes, whisking occasionally. Check seasoning and adjust. Turn off heat and keep sauce warm. (If sauce thickens upon sitting, thin with a little more milk.)
  • Make the tomato sauce: In a small saucepan, put tomatoes, onion, garlic, olive oil, bay leaf or basil, and 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for 10 minutes. Transfer mixture to a blender (remove bay leaf before blending but leave in basil, if using). Purée to a velvety consistency and return to the saucepan. Taste and adjust seasoning. Keep sauce warm, or let cool and reheat before serving.
  • Make the pasta: Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until nearly done, about 2 minutes less than package directions, leaving the pasta still quite firm. Lift pasta from the water with a spider or large strainer, and spread it out on a baking sheet to cool.
  • Add cauliflower to pot and cook until barely softened, 1 minute. Lift from the water with a spider or large strainer and spread out to cool on a baking sheet.
  • Add the broccoli rabe and cook until just wilted, 1 minute, then drain in a colander. Rinse with cool water, then squeeze into a ball.
  • Put cauliflower and broccoli rabe into the empty pasta pot. Add garlic, rosemary and red-pepper flakes, and stir together. Season with salt and pepper, and drizzle with 2 tablespoons oil.
  • Add the béchamel and the rigatoni. Mix well with the cauliflower and broccoli rabe. Add the provolone and Pecorino Romano, and mix well again.
  • Heat oven to 400 degrees. Pile the pasta mixture into an oiled 9-by-13-inch baking dish. Bake until nicely browned and crisp on top, about 40 minutes. Leave to rest for 10 minutes before serving. (Alternatively, refrigerate the assembled dish for up to 6 hours and bake later. Bring to room temperature before baking.)
  • To serve, put a large spoonful of pasta into individual bowls or plates, making sure each portion has some of the crisp top. Spoon some tomato sauce around each portion and sprinkle with more grated cheese.

Tips:

  • Choose the right broccoli romanesco: Look for florets that are tightly packed and have a bright green color. Avoid any heads that have brown or yellow spots, as these may indicate spoilage.
  • Prepare the broccoli romanesco properly: Before cooking, trim the florets from the central stalk and cut them into bite-sized pieces. You can also blanch the florets briefly in boiling water to help preserve their color and texture.
  • Cook the broccoli romanesco carefully: Broccoli romanesco can be cooked in a variety of ways, including roasting, sautéing, and steaming. Be careful not to overcook it, as this can make it mushy. Aim for a tender-crisp texture.
  • Add flavor to the broccoli romanesco: There are many ways to add flavor to broccoli romanesco. You can season it with salt, pepper, and garlic powder, or you can add a squeeze of lemon juice or a drizzle of olive oil. You can also toss it with grated Parmesan cheese or crumbled bacon.
  • Use broccoli romanesco in a variety of dishes: Broccoli romanesco is a versatile vegetable that can be used in a variety of dishes. It can be added to salads, soups, stir-fries, and pasta dishes. It can also be used as a side dish or as a garnish.

Conclusion:

Broccoli romanesco is a delicious and nutritious vegetable that can be enjoyed in a variety of ways. With its unique appearance and delicate flavor, it is a great addition to any meal. Follow these tips to make the most of this unique and versatile vegetable.

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