Bucatini With Cauliflower And Brussels Sprouts Bucatini With Cauliflower And Brussels Sprouts Food
BUCATINI ALL'AMATRICIANA
This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Provided by CHEF CARLO APOLLONI
Categories World Cuisine Recipes European Italian
Time 39m
Yield 2
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g
CAULIFLOWER AND BRUSSELS SPROUTS GRATIN WITH PINE NUT-BREADCRUMB
Humble cauliflower and brussels sprouts become luxurious in this decadent gratin, from Bon Appetite.
Provided by Mrs. Grosh
Categories Cauliflower
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water, 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
- Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heath; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
- Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1/12 cups Parmesan. Pour cream mixture evenly over. DO AHEAD Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
- Preheat oven to 375. Cover gartin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
Nutrition Facts : Calories 492.7, Fat 40, SaturatedFat 21, Cholesterol 116.1, Sodium 562.1, Carbohydrate 19, Fiber 4.9, Sugar 4.1, Protein 18.4
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BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS RECIPE
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BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS
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- In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve ½ cup of the cooking water.
- Meanwhile in a large deep skillet, heat ¼ cup of the oil. Add the cauliflower and Brussels sprouts and season with salt and pepper. Cover and cook over medium high heat, stirring occasionally, until charred and crispy tender, about 5 minutes.
- Add ¼ cup of oil to the skillet and add the onion, garlic, anchovies, crushed red peppers (optional), rosemary, thyme. Cook stirring until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.
- In a small skillet add the remaining 2 tablespoon olive oil and add the bread crumbs. Cook over moderately high heat, stirring until golden and crisp, about 4 minutes, season with salt and transfer to a bowl.
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