1 clove of garlic, peeled
500g romanesco broccoli, outer leaves removed
4 anchovy fillets
1 bunch of spring onions, trimmed
1/2 a fresh red chilli
1 firm tomato
extra virgin olive oil
1kg fresh mussels, cleaned and debearded
1 splash of quality white wine
sea salt and freshly ground black pepper
40g pine nuts
50g sultanas
1 pinch of saffron
400g conchiglie
juice from ½ a lemon
It comes from Sicily, which usually uses pine nuts, sultanas and saffron. Use coauliflower instead if you can’t find Romanesque broccoli.


1.Get your ingredients ready. Crush your palm with the garlic. Cut the romanesco into small flowers, and cut them into thin pieces.
2.Cut the anchovies, onions and chili spring finely into bits. Cut the seeds and slice the flesh into half the tomato. In a broad casserole, pour 2 tablespoons of oil over liquid.
3.Add the garlic, moussels, and wine, cover and cook until shells have opened for a few minutes.
4.Drain the juices into a large bowl by a fine sieve. Remove some moules, then scoop and add the flesh to the juices and throw away the shells.
5.In a big pot of boiling salted water, blanch romanesco for three to four minutes. In the meantime, add anchovies and cook 4 tablespoons of oil over medium - high heat in a big frying pot.
6.Place the pine nuts and sultans, 100 ml of hot water and saffron and spring oignons and chillovy, sweat for an extra minute.
7.Add romanesco to the dish, heat and cook 5 minutes, or very tender, with the slotted spoon.
8.In the meantime, bring the bottle of boiling salted water back to high heat, and cook the conchiglie until it is quite al dente-the sauce will continue to cook, so it is essential to cook it.
9.Drain the conchiglie and add the sauce to reserve some cooking water. Remove gently then let the conchiglie absorb all these lovely flavors for a couple of minutes to cook.
10.Sprinkle with the mushrooms and the jus. Then thaw over heat well, and add a spiasi to release the reserved cooking water, if necessary.
11.Add tomato diced and lemon juice, then add a drizzle of oils to the mixture.

It comes from Sicily, which usually uses pine nuts, sultanas and saffron. Use coauliflower instead if you can’t find Romanesque broccoli.

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