Text 13371, 89 rader
Skriven 2014-05-16 06:16:48 av Dave Drum (1:261/38)
Ärende: Chile 6282
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Cauliflower Pasta w/Capers & Anchovies
 Categories: Vegetables, Pasta, Seafood, Chilies, Herbs
      Yield: 4 servings

    1/4 c  Panko or fresh breadcrumbs
           +=OR=+
      3 tb Fine dry breadcrumbs
     12 oz Spaghetti, penne rigate or
           - other short-type pasta
      1 lb Cauliflower head; trimmed
    1/4 c  Extra virgin olive oil; +
           - more as needed
      3 cl Garlic; thin sliced
    1/4 ts Red chile flakes
           +=OR=+
      2 sm Dried chiles
           Salt
      3    Anchovy filets (from a can)
      2 tb Capers, rinsed *
           Fresh ground pepper
    1/4 c  Chopped fresh parsley (opt)

  By Tara Duggan, Chronicle staff writer

  This recipe has three easy components: the pasta, the
  breadcrumbs and the cauliflower sauce. To make it come
  together, start cooking the pasta about the same time you
  stir the cauliflower.

  Place the breadcrumbs in a small frying pan and toast over
  medium-low heat until browned, shaking often, 5 to 8
  minutes. Remove from the heat.

  Start a large pot of well-salted water to boil. Begin
  cooking the pasta according to package directions, just
  shy of al dente. When draining, reserve 1 cup of the
  cooking water.

  Meanwhile, slice the trimmed cauliflower into 1/2-inch
  thick slices. Break or cut the slices into pieces that are
  1 to 2 inches wide. You should have about 4 cups. Pat dry
  or drain the pieces on a clean kitchen towel.

  In a large frying pan over medium heat, heat the oil; add
  the garlic and red chile flakes. When fragrant, after
  about 30 seconds, add the cauliflower, which should fit in
  the pan in one layer. Sprinkle with salt and let cook
  without stirring until lightly browned on one side, about
  4 minutes. The oil should be sizzling and bubbling; if the
  garlic smells like it's browning too quickly, stir before
  this. Stir, season again and cook until the cauliflower is
  browned and tender, 3 to 4 minutes.

  Make room in the center of the pan to add the anchovies;
  cook until they dissolve, stirring gently, about 2
  minutes. Add the capers and stir so the capers and
  anchovies are integrated into the sauce. Season with salt
  and pepper and more chile flakes, if you like.

  Add the drained pasta to the pan with 1/2 cup of the
  cooking water and about two-thirds of the parsley, if
  using. Stir over low heat until incorporated, about 2
  minutes. Adjust for seasoning and add more cooking water
  and/or a swirl of olive oil to make a very thin coating on
  the pasta.

  Serve immediately in shallow bowls, topped with the
  breadcrumbs and remaining parsley.

  * If using the large salt-cured capers rather than the
  smaller brined kind, soak briefly in water to reduce
  saltiness, then coarsely chop.

  Serves 4

  URL: http://sfgate.com

  MM Format by Dave Drum - 02 April 2014

  Uncle Dirty Dave's Archives

MMMMM

... A little lemon juice makes everything taste better. - Virginia S. Burleigh

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)