Pasta with Romanesco

WHO WE ARE

We are a network of over 30 small, family farms that offers 100% local, seasonal food.

WHERE WE ARE

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include:

Esparto Pacific Ace Hardware

Davis Stone Soup

Oakland YMCA

San Francisco Alamo Square Market, Avedano's Holly Park Market & Meat Wagon, Cheese Plus, Drewes Bros. Meats, Fatted Calf, Fairmount Elementary

Palo Alto Calafia Cafe

Redwood City The Grind Coffee Bar.

Bring FarmShares to your neighborhood.

sign up

to receive our email newsletter

Ingredients

1⁄4 cup bread crumbs

2 tablespoons butter

1 tablespoon extra-virgin olive oil

4 cups Romanesco broccoli florets
1⁄4 cup pitted olives
1 tablespoon capers
1 clove garlic, smashed
2 anchovy filets
1 pound dried pasta
Salt and pepper

Preparation

Fry bread crumbs in olive oil over medium heat until golden brown and set aside. Brown the ﬂorets over high heat in the melted butter and olive oil. Add the olives, capers, garlic, and anchovies until slightly crisp, and lightly stir until anchovies are broken up. Meanwhile, cook the pasta. Drain, toss with sauce and bread crumbs, salt and pepper to taste.

Serves 4

Adapted from Chef Sara Jenkins.

Related Tags:

Broccoli • Romanesco Broccoli