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 BROCCOLI AND PECORINO
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F. Bring a large pot of salted water to a boil over high heat.
- Spread out the broccoli florets on a rimmed baking sheet and toss them with 1/4 cup of the olive oil and the salt. Transfer to the preheated oven and roast for 10 minutes, stirring halfway through.
- Meanwhile, add the orecchiette to the boiling water and cook until al dente, 9 to 10 minutes. Drain well, reserving 1 cup of the pasta water for the sauce.
- While the pasta cooks, heat a large skillet over medium heat. Add the remaining 1/4 cup olive oil, the anchovy paste and the garlic to the hot pan. Cook, mashing up the anchovy paste with a wooden spoon, until the anchovy has dissolved into the oil and the garlic has become softened and aromatic, about 3 minutes. Add the pasta, the roasted broccoli, and the parsley, red pepper flakes, pecorino, lemon zest, raisins and pine nuts to the skillet. Stir well to combine. Add pasta water as needed to loosen the sauce.
ORECCHIETTE WITH CAULIFLOWER, ANCHOVIES, AND FRIED CROUTONS
Provided by Donatella Arpaia
Categories Cheese Pasta Fry Roast Sauté High Fiber Dinner Parmesan Cauliflower Zucchini Anchovy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat. Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet. Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cook pasta in large pot of boiling generously salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 1/3 cups pasta cooking liquid. Set pasta and cooking liquid aside separately.
- Meanwhile, heat 2 tablespoons olive oil in large deep nonstick skillet or large pot over medium-high heat. Add bread cubes and sauté until golden brown and crisp, 3 to 4 minutes. Transfer to small bowl and cool. Reserve skillet or pot.
- Add 2 tablespoons olive oil to same skillet or pot and heat over medium-high heat. Add zucchini and garlic and sauté until zucchini is golden brown and crisp-tender, 3 to 4 minutes. Add cauliflower and anchovies and sauté until heated through, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Add drained pasta, reserved 1 1/3 cups pasta cooking liquid, remaining 3 tablespoons olive oil, 1/3 cup parsley, 1/3 cup Parmesan, and Pecorino Romano cheese and toss to coat. Season pasta to taste with salt and freshly ground black pepper. Divide pasta among 6 bowls; sprinkle with fried croutons, remaining parsley, and additional Parmesan cheese and serve.
ORECCHIETTE WITH CAULIFLOWER
You'll love this tasty pasta dish from Carol McElheney of Elk Grove, California. This recipe calls for cauliflower, anchovies, and red-pepper flakes, a trio of ingredients often combined in classic Italian cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 608 g, Fat 17 g, Fiber 7 g, Protein 25 g
ORECCHIETTE WITH CAULIFLOWER
Make and share this Orecchiette With Cauliflower recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 486.8, Fat 19.9, SaturatedFat 2.9, Cholesterol 2.8, Sodium 558.9, Carbohydrate 64.5, Fiber 5.4, Sugar 4.8, Protein 13.8
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