Authentic home cooking from Italy, with US measurements. 
Mezze Maniche with Romanesco Broccoli
This recipe celebrates the simplicity of Mediterranean cooking, where just a few quality ingredients create perfect balance. Romanesco broccoli, with its buttery texture, coats the pasta to form a natural creamy sauce, contrasted by the bold, savory flavor of olives. A rustic, honest dish.
Mezze Maniche with Romanesco Broccoli
This recipe celebrates the simplicity of Mediterranean cooking, where just a few quality ingredients create perfect balance. Romanesco broccoli, with its buttery texture, coats the pasta to form a natural creamy sauce, contrasted by the bold, savory flavor of olives. A rustic, honest dish.
Open in Cookpad AppSteps
- 1
Gather all your ingredients.
- 2
Cut the Romanesco broccoli into evenly sized florets. Place them in a steamer basket over a pot of boiling water. Cover and steam for about 8–10 minutes, until the tips are still intact and firm to the bite.
- 3
Heat the olive oil in a skillet with the garlic clove and chili pepper. Once the broccoli is ready, transfer it to the skillet, add the olives and anchovies. Remove the garlic and increase the heat slightly to let the vegetables absorb the aromatic oil.
- 4
Cook the mezze maniche pasta in plenty of salted water. Drain when al dente, reserving some of the cooking water.
- 5
Add the pasta to the skillet, sprinkle with Parmesan cheese, and add a tablespoon of the reserved cooking water. Toss quickly to evenly coat the pasta with the sauce.
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