Best Orecchiette With Cauliflower Anchovies And Fried Croutons Recipes

Orecchiette with Cauliflower image

Provided by Martha Stewart

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

Step-by-Step Orecchiette image

Provided by Martha Stewart

Time 1h

Yield Makes 1 1/2 pounds dough

Number Of Ingredients 4

2 cups semolina flour, plus more for baking sheet
1 cup all-purpose flour
1 teaspoon coarse salt
1 cup water, divided, plus more if needed

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 image

Provided by Phil Franco

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 large cauliflower
5 anchovies
2 large garlic cloves, peeled
20 sprigs fresh Italian parsley, leaves only, finely chopped
1/2 cup extra virgin olive oil
1 lb dried orecchiette
1/2 teaspoon hot red pepper flakes
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper

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!