250 grams (one box) of Bontasana Sorghum Mezze Maniche
250 grams Romanesco broccoli, cleaned with leaves removed
25 grams shallots, minced
4 tablespoons extra virgin olive oil
½ fresh chili pepper, minced (optional)
Salt and pepper to taste
Divide the Romanesco broccoli into florets and dice the white and more tender inner portion.
Bring a large pot of salted water to a boil and blanch the florets for 2 minutes. Remove the florets from the water with a slotted spoon and set aside.
Heat 2 tablespoons of the olive oil in a sauté pan over medium heat and add the shallots and optional chili pepper. Sauté for 2 to 3 minutes, then add the broccoli florets and cook for another 5 to 6 minutes. Season with salt and pepper towards the end.
Bring a large pot of water to a boil, add the Sorghum Mezze Maniche and cook until al dente, following the package directions.
In the meantime, put ¾ of the sautéed shallot-broccoli mixture in a blender and reserve the remaining florets for when it’s time to serve the dish.
Add 1 tablespoon of oil to the mixture in the blender. If necessary, add pasta water 1 tablespoon at a time until you have a creamy mixture.
Pour the cooked and drained Mezze Maniche into the pan along with the Romanesco broccoli cream. Stir to season and then cook for another 30 seconds until heated through.
Fold in the reserved florets with the remaining tablespoon of extra virgin olive oil and serve.
Recipe by Carlotta Perego, Cucina Botanica