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
STEP-BY-STEP ORECCHIETTE
See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Boil directly from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Yield Makes 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
- Using your fingers, swirl ingredients together until combined.
- Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
- Gradually incorporate flour mixture into water using your fingers.
- Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
- Start to gather and knead dough, working it until no dry flour remains on work surface.
- Continue to knead until smooth and elastic, about 5 minutes.
- Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
- Roll 1 portion of dough into an 18-inch-long rope.
- Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
- Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
- Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.
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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