Le Cirques Penne With Artichokes And Cauliflower Recipes

SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
• In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
• Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
• Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
• Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.

LE CIRQUE'S PENNE WITH ARTICHOKES AND CAULIFLOWER

Steps:

• To prepare the Artichokes:.
• Cut of stems using a sharp knife to produce a neat, flat base.
• As artichokes are cut, rub exposed surfaces with lemon juice to prevent discoloration.
• With your sharp paring knife, trim off the bottom two layers of leaves, being careful not to cut away the white part (bottom) underneath.
• Trim any remaining green from around the base.
• Lay the artichoke on its side and cut through, leaving about 1 and 1/2" from base to the trimmed top.
• Turn the artichoke upside down and halve it.
• Cut each half into four or five wedges and then remove and discard the fuzzy choke from the center of each wedge.
• Your artichokes are now ready to be cooked, but if you are not going to cook them immediately, place them in a bowl and cover them with acidulated water (lemon juice and water).
• To make the Recipe:.
• Place the trimmed artichokes into a small saucepan and cover with water and the juice from half a lemon.
• Bring to a boil, blanch for five minutes, drain and set aside.
• Place the pancetta in a saucepan, cover with water, bring to a boil, drain and set aside.
• Place the cauliflower florets into a large saucepan, cover with salted water, bring to a boil, cook five minutes (or less if florets are small--check--they should be crisp tender), drain and set aside.
• Heat the olive oil in a large skillet, add the pancetta, and cook over medium heat for two minutes.
• Add the artichokes and saute briefly.
• Season with oregano and rosemary and cook five minutes.
• Add the garlic and tomatoes to the pan and cook two minutes.
• Add the olives, cauliflower and parsely and salt and pepper and cook five minutes.
• Meanwhile cook the penne in boiling salted water until al dente and drain, reserving 1 and 1/2 cups of the cooking liquid.
• Toss the pasta in the pan with the sauce, then add the cooking liquid and cook for two minutes.
• Taste the sauce, adjust the seasoning, add the butter and the cheese and stir gently till melted and serve.

PENNE WITH PORK AND CAULIFLOWER

Steps:

• 1 Pour the oil into a large skillet. Add the the garlic and cook over medium heat until golden, about 2 minutes. Add the pork and fennel seeds and stir well. Cook, stirring occasionally, until the meat is browned, about 15 minutes. 2 Add the wine and simmer 3 minutes, or until most of the liquid evaporates. 3 Add the tomatoes and salt and pepper to taste. Simmer 15 minutes or until the sauce is slightly reduced. 4 Bring at least 4 quarts of water to a boil in a large pot. Add the cauliflower and 2 tablespoons of salt. Cook until the cauliflower is tender, about 10 minutes. With a slotted spoon, scoop out the cauliflower and drain well. Do not discard the water. 5 Add the cauliflower to the sauce and cook, stirring frequently and breaking up the pieces with a spoon, until the sauce is thick, about 10 minutes more. 6 Bring the water back to a boil and add the pasta. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 7 Transfer the pasta to a heated serving bowl. Toss the pasta with the sauce, thinning it if necessary with the cooking water. Add the cheese and toss well. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.