Pasta with roasted Romanesco and capers from Bon Appétit Magazine, October 2016: The Entertaining Issue (page 81)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cauliflower for Romanesco broccoli, pecorino cheese for Asiago cheese, and any medium shells pasta for lumaconi pasta.

  • anya_sf on February 18, 2021

    I used a whole romanesco (which wasn't that big once the core was removed) and 16 oz orecchiette, but didn't change the other quantities. Omitted the red pepper flakes as my son won't eat them if they're noticeable, but added a generous amount of black pepper. I messed up a little - cooked the pasta only 1 minute less than al dente and added all the cooking water at once. Still, the pasta turned out great, with a surprising amount of flavor for a fairly simple dish.

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