Selasa, 12 April 2011

Cauliflower pasta with chilli and parsley breadcrumbs

Ingredients (serves 4)

  • 250g orecchiette pasta
  • 1/2 head cauliflower, cut into small florets
  • 1/4cup (60ml) extra virgin olive oil
  • 11/2cups (105g) fresh breadcrumbs (made from day-old bread)
  • 2 garlic cloves, crushed
  • 2 long fresh red chillies, seeded, finely chopped
  • 2 anchovy fillets, finely chopped (optional)
  • 1/4 cup (40g) toasted slivered almonds
  • 1 cup coarsely chopped flat-leaf parsley
  • Shaved pecorino, to serve
  • Mixed salad leaves, to serve
  • Method

    1. Cook the pasta following packet directions until al dente, adding the cauliflower in the last 5 minutes of cooking. Drain well.
    2. Meanwhile, heat oil in a large frying pan over medium heat. Add breadcrumbs and cook, stirring, for 5 minutes or until golden brown and crisp. Add garlic, chilli and anchovy and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the pasta, cauliflower, almonds and parsley; gently toss to combine. Taste and season with salt and pepper.
    3. Spoon the pasta evenly among serving bowls. Top with pecorino and serve immediately with salad leaves, if desired.
  • Preparation Time

    10 minutes

    Cooking Time

    15 minutes

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