Sunday, March 10, 2013

Tortellini with Mushrooms and Roasted Romanesco

Hello Fellow Food Adventures,


This is a post that originally did for the Collabor-eight where I post weekly for "Foodie Friday." I experimented with delicious romanesco, honestly the weirdest veggie I have ever seen in my life. It is a creepy cross between broccoli and cauliflower and is super easy to cook and very versatile. I know this is bizarre but be brave, I promise it will be worth it in the end. romanesco pairs perfectly with pasta, and that’s how I’ll be featuring it in today’s recipe!  

Ingredients
  • 1 lb of frozen tortellini (I used three cheese for this recipe)
  • 1 head of romanesco
  • 8oz of mushrooms (I used baby portobello mushrooms)
  • 6 tbs of olive oil (3 tbs for roasting 3 for dressing pasta)
  • 2 tbs of butter
  • 1 tsp of garlic powder
  • 2 tsp of lemon juice
  • 1/2 cup of parmigiano reggiano (feel free to add more if you want it to be cheesier)
  • 1 tsp of salt
  • 1 tsp of pepper
Oven: 425°F

Cooking Time:
 Oven 425°F 25 minutes

Stove top cooking 15 minutes

Serves:
 4-6 people

How to put it together
  1. Preheat your oven to 425°F.
  2. While your oven is preheating its time to work on breaking up the romanesco. First you cut the head of romanesco into quarters. Once it is cut, you can break off the florets and cut the large florets in half.
  3. Arrange the florets on a baking sheet and drizzle about 3 tbs of olive oil and sprinkle them with salt and pepper. Toss the florets in the olive oil and place them in the oven for 25 minutes.
  4. Set a large pot of water to boil for your tortellini while you prepare the mushrooms.
  5. Place 1 tbs of butter in a large skillet on medium heat. Once the butter is melted place half of the mushrooms in one even layer on the skillet. Cook the mushrooms about 2 minutes on each side, then place them in the serving bowl. Then repeat the process with the second half of the mushrooms. You cook the mushrooms in two batches because you don't want to crowd the pan -- if it's too crowded, the mushrooms will not cook evenly.
  6. Once the water is boiling, cook the tortellini according to its directions. It usually takes about 4 minutes. Strain the tortellini and place it in the bowl with the mushrooms.
  7. In another bowl whisk together the 3 tbs of olive oil, 2 tsp of lemon juice, and garlic powder.
  8. Now the romanesco should be done cooking, so take it out of the oven and scoop the romanesco into the bowl with the tortellini and mushrooms.
  9. Finishing the dish is super easy: drizzle the olive oil and lemon juice dressing you made earlier and toss the mixture together. Sprinkle on the parmigiano reggiano and toss the dish one last time before serving.
Eat Well and Adventure On,

Kat