Romanesco Pasta

Method

1. Bring a large pot of water to a boil, and season with 2 tsp salt. Add in the romanesco and cook until just over half done, about 3-4 minutes, and then transfer to a bowl to rest.

2. Once the romanesco has been taken out of the pot bring the water back to the boil and add the pasta cooking per the packet instructions for al dente (even though I generally disregard following the packet instructions and continue testing the pasta from about 6 mins onwards to ensure that it maintains a good bite to it).

3. While the pasta is cooking, heat a medium-large frying pan on medium-high heat and add 3 tbsp of olive oil. Add in the garlic and stir in the pan for about 30 seconds, taking it off the heat if there are any signs of browning. Add in the parsley stems, the anchovies and chilli flakes if using. Give this about 1-2 minutes to go fragrant and begin to caramelise, if there is too much colour or the pan has gone dry add a few splashes of the pasta cooking water and turn the heat down a touch. At this stage you should be left with slightly coloured garlic and melted anchovies. Once you’ve reached this point add in the romanesco and turn down the heat.

4. Once the pasta has finished cooking, drain it, and transfer to the frying pan adding another 1 tbsp olive oil and the parmesan. Give it a quick toss and then distribute into bowls.

5. In the same pan fry the breadcrumbs until crispy and golden in a splash of olive oil. Then scatter the breadcrumbs atop the bowls, serving with a squeeze of fresh lemon and a few parsley leaves. Buon Appetit!