ღ Pasta with Shannon (romanesco broccoli) and bacon
Shannon or romanesco broccoli, a cross between cauliflower and broccoli, interesting looking, pleasant, mild taste. It’s not always easy to find it in the markets, so I always take the opportunity when I see it. I prepare it as usual, like broccoli or cauliflower or in a way that everyone likes to eat it simply with pasta;)
Preparation steps
- Wash and clean the shannon. Remove the main, middle stem, separate the "flowers", dividing them from the stem.
- Cut the thinner parts of the stem into small cubes so that you do not have to remove a lot of vegetables.
- Blanch for 2 minutes in salted boiling water. When done you can drain it, leave it to strain (if you want, you can save and use the water in which you cooked it to cook the pasta.
- Meanwhile, heat a little oil in a pan, sauté the chopped garlic.
- Remove the garlic and add the well-drained tops of the shanks, Sauté stirring for about 5-6 minutes, add salt and pepper.
- Separate a part of the Shannon flowers and set it aside. Mix the rest with a stick mixer with the addition of oil, grated parmesan, cover with the water in which you cooked the shannon, until you get a smooth cream. Season to taste.
- Fry the sliced bacon and the remaining tops of the shanks in a pan for a few minutes.
- Cook the pasta al dente, drain and add to the pan with the shannon and bacon. Stir in the cream. If it seems too thick, pour a little more water over it.
- Serve warm, if desired, if you like spicy you can chop and sprinkle a little fresh chili peppers.
Serving
Good apetite!
