1 Romanesco broccoli, also known as Roman cauliflower
1 Bay leaf
1 Organic lemon
1 tablespoon of dry coriander powder
100 gr Ricotta cheese
150 gr Black olives
(I use Taggiasca olive)
4 tablespoons of chopped parsley
Salt, pepper, extra vergine olive oil
Recipe: Clean a medium-sized cauliflower, chop the outer leaves and divide the flowers into florets. Bring water to a boil in a large pot with a dry bay leaf and a small handful of coarse salt, dip the Romanesco and boil for 20 minutes.
When it is tender, drain it keeping the cooking water to boil the pasta. Lay it in a bowl and mash it with a fork until you get a coarse cream. Add the juice and the grated rind of a lemon, a tablespoon of coriander seeds in powder, a sprinkling of pepper and a piece of cow's milk ricotta (about 100 grams).
Mix all the ingredients well. Separately, bring the Romanesco cooking water back to the boil (if necessary, add more water if it is too concentrated). Boil the spelled pasta, when ready, drain it into the bowl and mix them. Sprinkle with chopped fresh parsley before serving.