In the Atlantic issue in which I found the article on religion, I stumbled across this delicious-sounding recipe, and it's not a huge amount of trouble. Other recipes from this cookbook look good, too.
theatlantic.com
Fresh Pasta with Cauliflower, Currants, and Pine Nuts
"I have never found cauliflower very compelling, despite its known nutritional virtues. So I have taken my inspiration from Italy, where cooks have devised many ways of making the lowly vegetable into something delectable.
This recipe is a play on a classic southern Italian dish that marries cauliflower with anchovies, pine nuts, and currants. First I flavor a small amount of fruity olive oil with garlic and anchovies, then I boil it with some of the pasta cooking water to make a light sauce that harmonizes the seemingly disparate flavors into a splendid, healthful whole.
This dish can also be made with broccoli or some of the more unusual cruciferous hybrids that have recently been appearing in markets, such as broccoflower.
4 servings
1/3 cup dry white wine
1/3 cup currants or raisins
1 head cauliflower
Garlic-Anchovy Oil:
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
One 2-ounce can oil-packed anchovies (about 10), drained, patted dry, and coarsely chopped
8 ounces dried egg linguine, saffron fettuccine, orecchiette, or gemelli
1/2 cup freshly grated Parmigiano-Reggiano cheese
3/4 cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1 ounce (1/4 cup) roasted pine nuts, chopped medium-fine
In a small saucepan, bring the wine to a simmer over moderate heat and add the currants. Cover and set aside to plump for 10 minutes.
Cut the cauliflower into bite-sized florets, core and discard the stems. Steam the cauliflower in a steamer basket over boiling water for 5 to 7 minutes until tender but not mushy. Transfer the cauliflower to a bowl of cold water set in the sink and run cold tap water over the cauliflower until it is completely cool. Drain it well and set aside, or refrigerate, covered, until ready to use.
To make the garlic-anchovy oil, in a large nonstick skillet, combine the oil, garlic, and red pepper flakes. Cook, covered, over low heat until the garlic is very soft but not browned, about 3 minutes. Stir in the anchovies and turn off the heat.
Bring a large pot of water to a boil. Salt well, add the pasta, and cook until al dente (tender but still slightly firm to the bite). About 4 minutes before it is done, bring the garlic-anchovy oil to a simmer. Add the cauliflower and sauté, tossing for 2 minutes. Stir in the currants and their liquid and cook until the liquid has evaporated, about 3 minutes.
Using a measuring cup, scoop out about 1/2 cup of the cooking water. Drain the pasta. Add 1/4 cup of the cooking water and the cauliflower mixture to the pasta pot and bring to a boil. Return the pasta to the pot along with 1/4 cup of the cheese and toss to coat with the oil mixture. Stir in the parsley, salt and pepper to taste, and the pine nuts, and serve at once, passing the remaining 1/4 cup cheese separately.
You can blanch the cauliflower and prepare the garlic-anchovy oil up to 6 hours ahead; cover and refrigerate." |
