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Monday, October 01, 2012

Galletti Tricolori and Romanesco Broccoli in Creamy Pesto Sauce



Romanesco Broccoli, or Roman Cauliflower, or Broccoflower as it is popularly known, has a peppery, mildly bitter flavor with crispy, crunchy florets that are packed with nutrients. I like it best when steamed with salt, rather than raw.


We got a large head of it at the Farmer's market and had some of it steamed for lunch and the rest of it was asking to be paired with the Galletti pasta in some creamy cheese sauce.

Galletti or Creste de Gallo, is a cock's comb-shaped pasta, "rooster pasta" as kids call it at home. Any pasta would be fine, of course, but, I save the special shapes like Gigli, Orechietti, Galletti for pairing with special vegetables.

I don't measure exactly for sauces - just some fat-free milk, some Smart Balance™ Omega butter, good melting cheeses like a combination of Colby Jack and Medium to Sharp Cheddar (Fontina, Gruyere, Muenster - but they are on the expensive side so I reserve them for fondue on special occasions), heated together gently until rich and velvety (adding just a bit of corn starch to thicken if needed)

Cook the pasta per package directions - about 8 minutes for al dente. Make the cheese sauce, adding some pesto to it, if handy. Steam the Romanesco Broccoli. Then, combine the three and serve warm topped with freshy grated Pecorino Romano or Parmeggiano cheese.







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