Recipe for the week of December 9 - 15, 2024

Romanesco Gorgonzola Pasta

Sweet romanesco tangy gorgonzola makes an unforgettable flavor combination. Try this out today!

Ingredients (serves 4):⁣

  • 8oz Mezze Maniche aka half-sleeve pasta

  • (Rigatoni is a good sub)

  • 9 oz Gorgonzola, diced

  • (goat cheese is a good sub)

  • Romanesco (2 small or 1 large head)

  • A clove of garlic, minced

  • Olive oil

  • Butter / Ghee

  • Kosher salt

  • Black pepper, freshly cracked

  • Nutmeg, freshly grated

  • Parmesan, grated


Instructions:

  1. Remove the leaves from the Romanesco and then cut off the stalk. Cut into small florets and clean under cold running water. The stem is edible, too, just like broccoli.

  2. Fry the florets in a pan with some olive oil, a cube of butter, and a clove of garlic. Season with salt, pepper, and nutmeg and then add a cup of water and let it cook for 10-12 minutes uncovered.

  3. Boil the pasta in salted water, and cook Aldente according to the instructions of your pasta.

  4. Before the water in the pan has completely evaporated, add the Gorgonzola and let it melt.

  5. When the pasta is cooked al dente, add to the Romanesco pan and mix well to coast with the Gorgonzola sauce. Adjust the consistency of the sauce with starchy pasta water as necessary.

  6. Take the pan off the stove, add parmesan and mix to incorporate, and serve.

Enjoy!

Jim Tinsky