Orecchiette With Cauliflower Il Melograno Recipes

ORECCHIETTE WITH CAULIFLOWER

Steps:

• In a large pot of boiling salted water, cook pasta 5 minutes less than package instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 minutes. Reserve 1 cup cooking liquid. Drain pasta mixture; set aside.
• In same pot, heat oil over medium; add garlic, red-pepper flakes, and anchovies. Cook, breaking up anchovies with a spoon, until garlic is fragrant, about 1 minute.
• Add pasta mixture, cheese, and 1/2 cup reserved cooking liquid; season with salt and pepper. Toss to coat, adding more cooking liquid if necessary to thin sauce. Add parsley; toss. Serve, topped with additional cheese, if desired.

ORECCHIETTE WITH CAULIFLOWER IL MELOGRANO

Steps:

• In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.
• In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel. In skillet cook bacon over moderate heat until crisp.
• While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.
• Add vegetables, garlic, and salt to taste to bacon and sauté until cauliflower is pale golden, about 3 minutes. Keep mixture warm.
• Cook pasta in boiling water until al dente and drain well in colander. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.
• Sprinkle pasta with bread crumbs and serve with Parmesan.

ORECCHIETTE WITH CAULIFLOWER

Steps:

• Place the cauliflower in a large bowl of cold water and soak for about 1/2 hour.
• Bring a large pot of cold water to a boil.
• Add salt to taste.
• Cut cauliflower into florets, discarding stems.
• Place the florets into boiling water with garlic and cook for 3-5 minutes.
• Drain cauliflower, reserving cooking water.
• Transfer to a bowl until needed.
• Discard garlic.
• Heat olive oil in a large casserole over medium heat.
• Remove from heat, add anchovy filets, and mash with a fork.
• Bring cauliflower water back to a boil.
• Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and drain.
• Transfer pasta to casserole with anchovies, stir over medium heat.
• Add cauliflower, salt, and pepper and cook for 1-2 minutes.
• Add red pepper flakes, parsley, and serve. Serves 4.
• That's it!