Romanesco

spaghetti (160 g) • blanched Romanesco broccoli (200 g) • canned peeled tomatoes (100 g) • extra virgin olive oil • small shallot • diced pancetta (50 g) • Salt, to taste • red pepper flakes • fennel-flavored Italian crackers (tarallini) • grated Parmesan cheese • hot water (750 ml) • fresh basil leaves

linguine (about 400 grams) made from durum wheat semolina • monkfish tail (about 1.1–1.3 lbs or 500–600 grams) • fresh chili pepper • garlic clove • rosemary • Fresh basil, to taste • Extra-virgin olive oil, to taste • Rum or cognac, to taste • Taggiasca olives, to taste • Black pepper, to taste • Romanesco Broccoli Cream: • small head Romanesco broccoli •

Romanesco broccoli • broken spaghetti (about 250 grams) • Olive oil • anchovy fillets • cherry tomatoes • Garlic, parsley, and red pepper flakes • Vegetable broth (water, carrot, celery, and onion) • white wine (about 60 ml) • Salt, to taste

small Romanesco broccoli • garlic • Olive oil and salt • Red pepper flakes • Black pepper • Lemon juice

orecchiette (500 grams) • Romanesco broccoli • guanciale • Extra-virgin olive oil, • Salt, • Crushed red pepper, • Pecorino Romano cheese,

whole wheat penne pasta (about 70 grams) • Florets from half a head of Romanesco broccoli (use more or less as you prefer) • canned chickpeas, drained and rinsed (optional) • drops of chili oil or, alternatively, chili powder to taste • Extra virgin olive oil, to taste • Parmesan cheese, to taste

Romanesco broccoli (about 2.2 lbs / 1 kg) • prepared béchamel sauce (about 300 grams) • Butter, • grated Parmesan cheese • Salt,

potato gnocchi (400 grams) • carrots (it's not worth turning on the oven for fewer carrots) • extra virgin olive oil • mild green chili pepper • garlic clove • black pepper • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the broccoli cream: • Romanesco broccoli • shallot • small potato • fresh basil

mezze maniche rigate pasta (about 160 grams) • small head Romanesco broccoli • pitted black olives (such as Leccino) • anchovy fillets in oil • extra virgin olive oil • garlic clove • small red chili pepper • Salt, to taste

cooked Romanesco broccoli (about 300 g) • almond flour (about 28 g) • Parmesan cheese (about 80 g) • egg whites • Salt, to taste • Clarified butter, • Oil, • diced cooked ham (about 100 g) • scallion • Mâche (lamb's lettuce),

Romanesco broccoli (about 450 grams) • grated Parmesan cheese (about 50 grams) • speck (about 120 grams) • walnuts (about 75 grams) • bucatini or other pasta (about 325 grams) • garlic clove • Salt and pepper, to taste

conchiglie pasta (180 grams) • Romanesco broccoli • Pesto: basil, almonds, extra virgin olive oil, Pecorino Romano cheese, red pepper flakes • anchovies in oil • small shallot • garlic clove • Extra virgin olive oil • Pecorino Romano cheese (about 15 grams) • White wine

small Romanesco broccoli • smoked tofu (75 grams) • black olives (35 grams)

pasta (tortiglioni) (400 grams) • medium Romanesco broccoli • béchamel sauce (400 ml) • garlic clove • Extra virgin olive oil • Fresh chili pepper, to taste • Grated Parmesan cheese • smoked provolone cheese (120 grams)

pasta (mezze maniche or rigatoni) • Romanesco broccoli • onion • garlic • Vegan cheese, to taste • Pine nuts or nuts (breadcrumbs for extra crunch), to taste • Olive oil, to taste • flour (about 70 grams) • olive oil (about 60 ml) • oat or soy milk (unsweetened) (about 500 ml) • salt • Nutmeg, to taste

whole wheat orecchiette • Romanesco broccoli • sausage • garlic • white wine • Olive oil • Optional: chili pepper • Parmesan cheese

salmon • cherry tomatoes • garlic • olive oil • Parsley • Pepper • Salt to taste • Romanesco broccoli • Olive oil, balsamic vinegar, salt to taste