Orecchiette With Caramelized Cauliflower Shallots And Herbed Breadcrumbs Recipes

Steps:

• Prepare an ice-water bath; set aside. Fill a large pot with water, and bring to a boil. Add a generous amount of salt, and return to a boil. Add cauliflower and cook until just tender. Immediately transfer cauliflower to ice-water bath; let cool about 1 minute before draining.
• Combine the breadcrumbs, mint, parsley, red pepper, and 1 tablespoon olive oil in the bowl of a food processor. Pulse until crumbly and well combined; set aside.
• Fill a large pot with water and bring to a boil. Add a generous amount of salt and return to a boil.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer cauliflower to a plate. Add remaining tablespoon olive oil to skillet. Add shallots and cook, stirring occasionally, until tender and browned, 8 to 10 minutes.
• Meanwhile, add the orecchiette to the boiling water and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Add drained pasta to skillet, along with cauliflower, and some of the pasta cooking liquid, and toss ingredients together for a few minutes; add more water to the pan as necessary to keep pasta moist.
• Divide pasta evenly among 4 bowls. Sprinkle each with a tablespoon of breadcrumbs. Serve immediately.

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.

Steps:

• Place pancetta in a large saute pan and cook over medium-low heat, stirring occasionally, until crisp, about 15 minutes. Using a slotted spoon, remove from pan and drain on paper towels. Set aside. Pour off all but 1 tablespoon of the fat.
• Add butter to the fat in the pan. Add garlic, shallots, and sugar and season lightly with salt and pepper. Reduce heat to lowest setting, and cook, covered, until shallots are soft and transparent, about 15 minutes. Remove lid, raise heat to medium high, and cook, stirring constantly, until pan has deep golden-brown coating, about 10 minutes. Do not allow to burn.
• Add the stock and simmer until reduced by one-third, stirring to loosen brown bits from bottom of pan, about 7 minutes. The sauce can be prepared up to this point several hours ahead and kept, covered, in the refrigerator.
• Bring a large pot of water to a boil for the pasta. (Reheat the shallot mixture if it was prepared in advance.) If using, add cream to shallots and simmer for 2 minutes over high heat, until sauce thickens slightly. Keep warm. Coarsely chop all but a small handful of herbs.
• Cook pasta according to package directions. Drain and return to pot. Add chopped herbs to sauce and cook for another minute. Season to taste with salt and pepper. Add pasta to sauce and toss together over low heat for 1 minute. (As pasta and sauce heat, fry remaining herbs in 1/2 teaspoon olive oil until crisp, for garnish.) Stir in pancetta and 1/2 cup of the grated cheese. Divide the pasta among 4 bowls. Garnish with fried herbs. Serve remaining cheese on the side.