Tagliatelle with Romanesco broccoli

Tagliatelle with Romanesco broccoli

Automatic programme “Broccoli”


Mix together the soft butter with the mustard. Trim and wash the Romanesco broccoli and separate it into florets. Place the florets on the perforated tray and steam in the BORA X BO (98°C / 100% humidity, automatic programme “Broccoli”) for 7 minutes.

Cook the fresh pasta in boiling salted water for 4 minutes.

In the meantime, wash and halve the cherry tomatoes, then trim and wash the spring onion and cut it into thin rings. Drain the pasta and stir the mustard butter into it.

Add the Romanesco and the tomatoes, then sprinkle the spring onion rings and basil leaves on top. Drizzle with olive oil and season with salt and pepper. Arrange on deep plates and serve.

Serves two 

  • 60 g soft butter
  • 1 tbsp Dijon mustard
  • 1 large Romanesco broccoli
  • 200 g fresh tagliatelle
  • 8 cherry tomatoes
  • 1 spring onion
  • 8 basil leaves
  • 1 tbsp olive oil
  • Ground salt & pepper

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