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When you need a light and satisfying meal after the heaviness of the holidays, this corzetti pasta with marinated pumpkin may come handy. To make it extra fancy, add some crumbled goat cheese on top. Corzetti pasta with marinated pumpkin 1 whole pumpkin (you will […]
Pasta with romanesco and anchovies is a classic Italian dish that combines the nutty taste of romanesco with salty anchovy fillets. In this corzetti pasta recipe, we added dates – a staple in any Italian pantry during the holiday season – to give it an extra festive feel.
Corzetti pasta with romanesco, anchovies and dates
Ingredients (serves 4):
1 romanesco cabbage
10 oil-packed anchovy fillets
10 dates (sliced)
Taggiasca olives (optional)
extra virgin olive oil
Blanch the florets of the romanesco, then shock them in an ice bath. This will help the cabbage retain its beautiful green color.
In a frying pan over low heat, heat some extra virgin olive oil and add the anchovies and the sliced dates. Cook until the anchovy fillets dissolve. Now add the romanesco and cook for a couple of minutes.
Toss the cooked corzetti in the sauce (to make the pasta dough, you can follow this recipe). Add the olives (if using) and drizzle with extra virgin olive oil. Serve immediately.