Hello Fellow Food Adventures,
Welcome to my very first post on Collabor-eight and the wonderful beginning of “Foodie Fridays.” Today I have a treat for you; I am working with Romanesco, the weirdest veggie I have ever seen in my life. It is a creepy cross between broccoli and cauliflower and is super easy to cook and very versatile. Are you ready to get started? I know this is bizarre but be brave, I promise it will be worth it in the end. It pairs perfectly with pasta, and that’s how I’ll be featuring it in today’s recipe!
- 1 lb of frozen tortellini (I used three cheese for this recipe)
- 1 head of romanesco
- 8oz of mushrooms (I used baby portobello mushrooms)
- 6 tbs of olive oil (3 tbs for roasting 3 for dressing pasta)
- 2 tbs of butter
- 1 tsp of garlic powder
- 2 tsp of lemon juice
- 1/2 cup of parmigiano reggiano (feel free to add more if you want it to be cheesier)
- 1 tsp of salt
- 1 tsp of pepper
Cooking Time: Oven 425°F 25 minutes
Stove top cooking 15 minutes
Serving: 4-6 people
How to put it together
- Preheat your oven to 425°F.
- While your oven is preheating its time to work on breaking up the romanesco. First you cut the head of romanesco into quarters. Once it is cut, you can break off the florets and cut the large florets in half.
- Arrange the florets on a baking sheet and drizzle about 3 tbs of olive oil and sprinkle them with salt and pepper. Toss the florets in the olive oil and place them in the oven for 25 minutes.
- Set a large pot of water to boil for your tortellini while you prepare the mushrooms.
- Place 1 tbs of butter in a large skillet on medium heat. Once the butter is melted place half of the mushrooms in one even layer on the skillet. Cook the mushrooms about 2 minutes on each side, then place them in the serving bowl. Then repeat the process with the second half of the mushrooms. You cook the mushrooms in two batches because you don’t want to crowd the pan — if it’s too crowded, the mushrooms will not cook evenly.
- Once the water is boiling, cook the tortellini according to its directions. It usually takes about 4 minutes. Strain the tortellini and place it in the bowl with the mushrooms.
- In another bowl whisk together the 3 tbs of olive oil, 2 tsp of lemon juice, and garlic powder.
- Now the romanesco should be done cooking, so take it out of the oven and scoop the romanesco into the bowl with the tortellini and mushrooms.
- Finishing the dish is super easy: drizzle the olive oil and lemon juice dressing you made earlier and toss the mixture together. Sprinkle on the parmigiano reggiano and toss the dish one last time before serving.
Eat Well & Adventure On,
Kat is a 22-year-old food adventurer that is willing to go to any lengths for a good meal. She lives in Watertown, MA where a good restaurant is always around the corner and inspiration is always in the air, like the smell of freshly baked bread. Her love for food and finding a good deal inspired her to start her own food blog called, Kat’s Food Adventures, where you can follow her tryingnew recipes, snagging great food deals, and reviewing restaurants. She’s joined The Collabor-eight for “Foodie Friday” where she will be sharing everything and anything food related every week.