Pasta with Romanesco and Hazelnut

The dish with sole and hazelnut emulsion with romanesco we recently had at a fancy restaurant in Amsterdam was not such a big success because the sole was overpowered by the hazelnut emulsion, but it did inspire me to make this pasta dish because it made me realize that hazelnut and romanesco work very well together. Romanesco is an Italian green variety of cauliflower. If you can’t find it, you could substitute with regular cauliflower. A hazelnut emulsion is basically a warm mayonnaise made with hazelnut oil. I was happy with the result, as also in this pasta dish the combination worked very well and it was a nice variety from other pasta dishes that I make. Because of the nuts it is not really needed to eat a secondo of meat afterwards. And it only takes about 20 minutes to make. Continue reading “Pasta with Romanesco and Hazelnut”