pasta romanesco Author: Chef Annette Tomei Serves: 4-6 Ingredients 1 head romanesco broccoli, chopped fine, stem portions kept separate from top parts 1 tbs olive oil 2 anchovy fillets (optional) 1/2 cup chopped onion 1/4 cup white wine 1/4 cup chopped raisins or whole currants 2 tbs capers Zest and juice of one lemon