Orecchiette With Cauliflower Il Melograno Recipes

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ORECCHIETTE WITH CAULIFLOWER IL MELOGRANO



Orecchiette with Cauliflower Il Melograno image

Categories     Pasta     Vegetable     Quick & Easy     Bacon     Winter     Gourmet

Yield Serves 4 as a first course

Number Of Ingredients 7

1 large head green cauliflower (sometimes called broccoflower, about 2 1/2 pounds) or 1/2 large head cauliflower and 1/2 bunch broccoli, cut into 1/2-inch flowerets, stems reserved for another use
3/4 pound dried orecchiette
5 tablespoons good-quality extra-virgin olive oil
2/3 cup fresh bread crumbs
1/4 pound bacon (about 4 slices), chopped
2 large garlic cloves, chopped
Accompaniment: freshly grated Parmesan

Steps:

  • In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.
  • In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel. In skillet cook bacon over moderate heat until crisp.
  • While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.
  • Add vegetables, garlic, and salt to taste to bacon and sauté until cauliflower is pale golden, about 3 minutes. Keep mixture warm.
  • Cook pasta in boiling water until al dente and drain well in colander. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.
  • Sprinkle pasta with bread crumbs and serve with Parmesan.

ORECCHIETTE WITH CAULIFLOWER



Orecchiette with Cauliflower image

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

1 pound orecchiette or other short pasta
1 head cauliflower (about 2 pounds), trimmed and cut into bite-size pieces
3 tablespoons olive oil
3 garlic cloves, finely chopped
1/4 to 1/2 teaspoon red-pepper flakes
2 to 3 anchovy fillets
1/2 cup grated Pecorino Romano cheese, plus more for serving (optional)
1/4 cup chopped flat-leaf parsley
Coarse salt and ground pepper

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

ORECCHIETTE WITH CAULIFLOWER, ANCHOVIES, AND FRIED CROUTONS



Orecchiette with Cauliflower, Anchovies, and Fried Croutons image

Provided by Donatella Arpaia

Categories     Cheese     Pasta     Fry     Roast     Sauté     High Fiber     Dinner     Parmesan     Cauliflower     Zucchini     Anchovy     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets
8 tablespoons extra-virgin olive oil, divided
1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta
1 1/2 cups 1/3-inch cubes crusty country-style bread
3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)
3 large garlic cloves, chopped
7 anchovy fillets, finely chopped
1/2 cup chopped fresh Italian parsley, divided
1/3 cup (packed) freshly grated Parmesan cheese plus additional for serving
2 tablespoons freshly grated Pecorino Romano cheese

Steps:

  • Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat. Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet. Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Cook pasta in large pot of boiling generously salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 1/3 cups pasta cooking liquid. Set pasta and cooking liquid aside separately.
  • Meanwhile, heat 2 tablespoons olive oil in large deep nonstick skillet or large pot over medium-high heat. Add bread cubes and sauté until golden brown and crisp, 3 to 4 minutes. Transfer to small bowl and cool. Reserve skillet or pot.
  • Add 2 tablespoons olive oil to same skillet or pot and heat over medium-high heat. Add zucchini and garlic and sauté until zucchini is golden brown and crisp-tender, 3 to 4 minutes. Add cauliflower and anchovies and sauté until heated through, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Add drained pasta, reserved 1 1/3 cups pasta cooking liquid, remaining 3 tablespoons olive oil, 1/3 cup parsley, 1/3 cup Parmesan, and Pecorino Romano cheese and toss to coat. Season pasta to taste with salt and freshly ground black pepper. Divide pasta among 6 bowls; sprinkle with fried croutons, remaining parsley, and additional Parmesan cheese and serve.

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