Pasta with Tuna and Romanesco Broccoli Cream

Method

1. Separate the Romanesco broccoli into florets, stems, and leaves. Reserve the green leaves; discard the tough stems.
2. Wash the broccoli and leaves thoroughly.
3. Bring a large pot of salted water to a boil. Add the broccoli and boil uncovered until very tender, about 15–20 minutes.
4. Meanwhile, in a large skillet, heat a generous amount of extra virgin olive oil over low heat. Add the garlic cloves and chili pepper (if using) and fry until the garlic is golden.
5. Remove the garlic from the skillet. Add the anchovy fillets and stir until they dissolve into the oil to form a paste.
6. Add the pitted Leccino olives to the skillet and stir. Remove from heat.
7. In a small pan, heat extra virgin olive oil and fry the crusco pepper briefly until crisp and puffed, being careful not to burn. Drain on paper towels.
8. When the broccoli is cooked, drain it, reserving the cooking water. Transfer the broccoli to a blender or food processor.
9. Add a ladleful of the reserved cooking water, the garlic-anchovy-olive oil mixture (without the garlic), and a drizzle of extra virgin olive oil. Blend until smooth and creamy. Season with salt to taste.
10. Bring the same broccoli cooking water (or fresh water) to a boil, add salt, and cook the vermicelli or pasta of choice until al dente. A couple of minutes before draining, add the reserved broccoli leaves to the pot.
11. Drain the pasta and transfer it to a pan with the broccoli cream. Toss over low heat to combine.
12. Add the Mediterranean tuna chunks and gently fold in.
13. Serve the pasta in a nest or bowl, topped with the crispy crusco pepper.
14. Optionally, serve with chilled Prosecco.