The pasta has notes of tomato, spinach, and wheat, and is already good with just a splash of oil.
The idea was to combine a Mediterranean recipe to this pasta in pastel colours that remind us of houses in the countryside. This is why we decided to use cavolo romanesco in place of turnip greens, adding fried capers for crunch and a touch of salt. For a dish with a persistent flavour.
INGREDIENTS
• 160 g Fusilli Tricolore
• 160 g cavolo romanesco (washed)
• 200 ml high oleic sunflower oil
• 60 g taggiasca olives, stoned and in oil
• 60 g capers
• 2 cloves garlic
• Extra virgin olive oil as required
• Salt to taste
• Pepper to taste
• Fresh chilli peppers to taste
Method
Soak half of the capers in water and rinse the other half in running water before blending them with extra virgin olive oil, and then using them to make the soffritto.
Blanche the tops of the cavolo romanesco and then add to the caper soffritto and cook gently, mashing with a fork. Add the olives.
Next, pour the sunflower oil into a non-stick pan, add the rinsed capers (after squeezing out any excess water) and place on the heat. When the mix begins to fry, stir so that the capers open up and begin to fry completely.
Drain the capers and dry with kitchen paper, changing it several times.
Cook the pasta in boiling water until it is al dente. Finish cooking in the pan with the prepared cavolo nero. Serve sprinkled with the fried capers.
Pairing with local wine
Rosso Conero DOC Giovane Bio
A bouquet of berry fruit and bitter cherries that crosses into the salty aroma of the capers, bringing out the full essence, as well as completing the recipe with its infinite zesty flavour.
by Otello Renzi
