INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Tuscan Chickpea Fusilli n° 48
1 romanesco broccoli
1 burrata
80 g blanched hazelnuts
4 anchovies in oil (leave out for vegetarian version)
10 sun-dried cherry tomatoes
1 garlic clove
1 chili pepper
Extra virgin olive oil, as needed
DIRECTIONS
Toast the hazelnuts in a pan over low heat to avoid burning, then chop them into small pieces with a knife. Soak the sun-dried tomatoes in water while you boil the romanesco broccoli (whole with the leaves on). Smash the clove of garlic and put it in a sauté pan with the anchovies, chili pepper and olive oil, and sauté over low heat. Meanwhile, drain the broccoli when just tender, reserving the cooking water, and remove a few florets (4-5 for garnishing each plate). Set aside. Cut the rest into small pieces and sauté together with the red pepper, garlic and anchovies, adding a little of the cooking water. Then remove the chile pepper and the garlic and blend the rest adding more cooking water as necessary to obtain a creamy consistency. Salt the remaining cooking water and bring to the boil, then add the pasta. Pour the broccoli cream in a saute pan. Drain the fusilli, once cooked, directly into the pan with the broccoli cream. Add a little cooking water, if needed, and mix over low flame. Serve the pasta evenly enrobed in broccoli cream. To complete plating, cut the burrata in half, and pull out the “straciatella” from the inside. Dollop a bit on each portion of pasta, and garnish with the softened sun dried tomatoes, the broccoli florets, and the toasted hazelnuts. Notes: if you prefer, you can replace the burrata with mozzarella cut into cubes and added when plating. If you use normal sized sun-dried tomatoes, slice them after soaking. For a vegetarian version, leave out the anchovies.
