Call a flower
Dec. 3rd, 2011 03:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cauliflower and Anchovy Orecchiette.
1 large head cauliflower, florets roughly chopped into bite-size pieces
3 Tbsp olive oil, plus extra for drizzling
1 large red onion, thinly sliced
3 large garlic cloves, crushed (All together now: I used... more)
5 anchovy fillets, roughly chopped
2 1/2 Tbsp rosemary, finely chopped
1 pound dry orecchiette pasta
grated Parmesan cheese
Bring a large pot of well-salted water to boil. Add cauliflower and boil until tender, 5-7 minutes. Transfer florets to a large plate using a slotted spoon. Meanwhile, set a deep, wide pot over medium-low heat. Add oil, onion, garlic and a pinch of salt. Cook until onions are soft and slightly caramelized, about 10 minutes. Stir in anchovies and rosemary. Cook for 2-3 minutes until aromatic. Increase heat to medium, add cauliflower, and season with salt. Cook, stirring often, for 12-15 minutes until florets turn soft. If the sauce sticks to the pot loosen it with small splashes of pasta water.
While the cauliflower cooks, add orecchiette to boiling water. Cook until al dente. Drain, reserving 1/2 cup water. Add pasta to cauliflower mixture and cook about 2 minutes, tossing to coat. If need be stretch the sauce with splashes of water. Remove from heat and season to taste with salt, oil, and lots of Parmesan.
What worked: It was very good, and striking with the purple cauliflower we had.
What didn't: A bit heavy on the pasta for my taste (even though that's more authentic). I'd halve the pasta to cauliflower ratio.
Will I make it again? Sure, it's a nice additional way to use cauliflower.
1 large head cauliflower, florets roughly chopped into bite-size pieces
3 Tbsp olive oil, plus extra for drizzling
1 large red onion, thinly sliced
3 large garlic cloves, crushed (All together now: I used... more)
5 anchovy fillets, roughly chopped
2 1/2 Tbsp rosemary, finely chopped
1 pound dry orecchiette pasta
grated Parmesan cheese
Bring a large pot of well-salted water to boil. Add cauliflower and boil until tender, 5-7 minutes. Transfer florets to a large plate using a slotted spoon. Meanwhile, set a deep, wide pot over medium-low heat. Add oil, onion, garlic and a pinch of salt. Cook until onions are soft and slightly caramelized, about 10 minutes. Stir in anchovies and rosemary. Cook for 2-3 minutes until aromatic. Increase heat to medium, add cauliflower, and season with salt. Cook, stirring often, for 12-15 minutes until florets turn soft. If the sauce sticks to the pot loosen it with small splashes of pasta water.
While the cauliflower cooks, add orecchiette to boiling water. Cook until al dente. Drain, reserving 1/2 cup water. Add pasta to cauliflower mixture and cook about 2 minutes, tossing to coat. If need be stretch the sauce with splashes of water. Remove from heat and season to taste with salt, oil, and lots of Parmesan.
What worked: It was very good, and striking with the purple cauliflower we had.
What didn't: A bit heavy on the pasta for my taste (even though that's more authentic). I'd halve the pasta to cauliflower ratio.
Will I make it again? Sure, it's a nice additional way to use cauliflower.
