q.s. Garlic
q.s. Parsley
24 g Roman Broccoli
500 g Cavatelli
Serve 6
Cook the cavatelli in boiling salted water. In a pan, with some evoo sweat the garlic and parsley for few seconds. Add the blanched romanesco broccoli, the rockfish sauce, warm it up for few minutes . Then add the yellow cherry tomatoes. When the cavatelli are cooked, toss them with the sauce. Serve with a garnish of mini-red cut in half, a parsley leaf , a drizzle of evoo and cracked pepper.