Boistfort Valley Farm
Community Supported Recipe Box

Orecchiette with Cauliflower Il Melograno

ingredients

  • 2 small heads romanesco cauliflower
  • 3/4 pound dried orecchiette ("little ear" pasta)
  • 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

procedure

dish: side
season: fall

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.

Adapted from Gourmet, January 1996

BoistfortValleyFarm.com/recipes