handmade in Florence, Italy

Tag: olives

Green olive pesto pasta salad with peppers and tomatoes

Green olive pesto pasta salad with peppers and tomatoes

This green olive pesto pasta salad with peppers and tomatoes is fresh and mild. A handful of cherry tomatoes and some roasted peppers enrich the flavor and texture of this delicious pasta dish. It’s best eaten al fresco, possibly under the warm Tuscan sun!

Corzetti pasta with marinated pumpkin

Corzetti pasta with marinated pumpkin

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 […]

Corzetti pasta with romanesco, anchovies and dates

Corzetti pasta with romanesco, anchovies and dates

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. Pasta with romanesco, anchovies and dates

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.