Tortellini with Romanesco Cauliflower
Region: Italy
Category: Pasta-Stuffed
Season: Any
Difficulty: Easy and Quick

Romanesco cauliflower is one of those phenomenon of nature that exemplifies what is known among mathematicians as a Mandelbrot fractal, a geometric self-replication in nature.  One can also use broccoliflower, one of those relatively new vegetables that is a cross between broccoli and cauliflower.  This recipe is inspired by a Sicilian style of cooking.  The Sicilians eat broccliflower too, and call it vrucculu.  This is a delightful meal that my kids liked quite a bit when they were little and served with fried breaded pork chops.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 20 minutes

1 small head Romanesco cauliflower or broccoliflower (about 1 pound), trimmed and broken into florets

1 1/4 pounds fresh store-bought cheese tortellini

3 tablespoons extra-virgin olive oil

1 large garlic clove, finely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper to taste

Freshly grated Parmigiano-Reggiano cheese to taste

1. Bring a large pot of lightly salted boiling water to a boil and cook the cauliflower and the tortellini together until tender, about 7 minutes.  Drain well.

2. Meanwhile, in a flameproof casserole, heat the olive oil over medium heat, then cook the garlic and parsley until sizzling.  Add the cauliflower and tortellini.  Toss well and cook over medium heat for 2 minutes while stirring constantly.  Serve with the cheese.

Variation: 

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Posted: 12/28/2006