Cauliflower Agrodolce Recipes
CAULIFLOWER AGRODOLCE
Make and share this Cauliflower Agrodolce recipe from Food.com.
Provided by philip dreger
Categories Cauliflower
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Blanch cauliflower for 5 to 7 minutes.
- Drain and set aside.
- Simmer raisins and vinegar over medium heat for 20 to 25 minutes.
- Rinse anchovies and capers
- Transfer to bowel of a food processor.
- Add the raisins and any liquid in the pan and process until the ingredients form a paste.
- In a large oven proof pan, melt the butter over medium heat.
- Add the cauliflower and cook for 4 to 5 minutes.
- Preheat the broiler.
- Spoon anchovy paste over cauliflower
- Broil for about 4 minutes or until golden brown.
- Garnish with parsley and bread crumbs.
Nutrition Facts : Calories 350.6, Fat 23.7, SaturatedFat 14.7, Cholesterol 64, Sodium 555, Carbohydrate 35.3, Fiber 4.5, Sugar 24.3, Protein 4.9
ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
- In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
- In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
- Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
PORK AGRODOLCE
Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
- Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
- Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
- Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.
Nutrition Facts : Calories 198.5 calories, Carbohydrate 6.5 g, Cholesterol 52.3 mg, Fat 12.9 g, Fiber 0.3 g, Protein 13.8 g, SaturatedFat 4.6 g, Sodium 555.5 mg, Sugar 5.7 g
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