Linguine With Cauliflower Pine Nuts And Currants Food

CAULIFLOWER-ONION LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and toss with 1 tablespoon olive oil.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.
• Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more parmesan. Photograph by Andrew Mccaul

TORCHIO WITH CAULIFLOWER, CAVOLO NERO, CURRANTS, AND PINE NUTS

Steps:

• Put two large pots of heavily salted water on to boil.
• Blanch the cavolo nero in rapidly boiling water for 2 minutes. Drain, and cool the greens on a baking sheet. When they have cooled, squeeze out the excess water with your hands.
• Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in 1/4 cup olive oil. Add the rosemary sprig and 1 crumbled chile, and let them sizzle in the oil about a minute. Turn the heat down to medium-low and add the sliced onion. Season with 1/2 teaspoon salt and a few grindings of black pepper. Cook a couple of minutes, then stir in half the sliced garlic. Continue cooking gently until the onion is soft and starting to color slightly, another 5 to 7 minutes.
• Add the cavolo nero and 2 more tablespoons olive oil, stirring with a wooden spoon to coat the greens with the oil. Season with a heaping 1/4 teaspoon salt, and cook the cavolo nero slowly, over low heat, about 30 minutes, stirring often, until the greens turn a dark, almost black color and get slightly crispy around the edges. (I usually alternate turning the heat up a little bit, so the cavolo sizzles, and then turning it back down to low, so it stews.) Turn off the heat and set aside. When it's cooled, remove the rosemary and chile.
• Preheat the oven to 375°F.
• While the greens are cooking, toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until golden brown and crispy.
• Blanch the cauliflower in rapidly boiling water for 4 to 5 minutes, until just tender and not too crunchy. Using a slotted spoon, transfer to a baking sheet to cool. Bring the water back to a boil and drop in the pasta.
• Heat a large sauté pan or Dutch oven over high heat for 2 minutes. Pour in 1/4 cup olive oil and wait a minute. Add the diced onion, the remaining crumbled chile, and the thyme. Sauté over medium heat 2 minutes, and then add the anchovy. Stir well with a wooden spoon to break up the anchovy and dissolve it into the onion. Turn the heat up to high and add the cauliflower. Stir well, to coat the cauliflower with the oil. Add the remaining sliced garlic, and season with 1/2 teaspoon salt and a few grindings of black pepper. Add the remaining 1/4 cup olive oil, and sauté the cauliflower 8 to 10 minutes, until it's caramelized, scraping the pan continuously with a wooden spoon, and smashing the cauliflower a little to make small pieces. Add the cavolo nero to the pot, and stir well to combine.
• When the pasta is al dente, set aside 1 cup of the cooking water.
• Drain the pasta and add it to the vegetables, stirring and tossing well to combine and coat the noodles. The pasta will fry a little in the oil and stick to the pan; this is good, so keep scraping and tossing with the wooden spoon.
• After a few minutes, when the pasta is well coated and has a little color on it, add 1/2 cup of the reserved pasta water to the pan. Stir to combine, and add more water if necessary. Taste for seasoning. Add the currant-pine nut relish and stir to combine. Transfer the pasta to a large warm platter and shower the toasted breadcrumbs over the entire dish.
• If you can't find torchio, choose a pasta with lots of nooks and crannies to capture all those delicious ingredients. You can stew the cavolo, blanch the cauliflower, and toast the breadcrumbs in advance.