Sunday, March 9, 2014

Orecchiette with Cauliflower, Anchovies, and Pistachios

This recipe comes together relatively quickly, but the anchovies add tremendous depth of flavor to the sauce. The original recipe calls for 1 head of cauliflower for a pound of pasta, but I found myself wanting more cauliflower, so I've adjusted the recipe accordingly below. Note that below is approximately a half recipe, I'd estimate it serves 4.

One year ago: Numbing-and-hot Chicken
Two years ago: Cabbage with Coconut Milk
Three years ago: West African Peanut Soup
Four years ago: Mango and Avocado Salad

Orecchiette with Cauliflower, Anchovies, and Pistachios (adapted from Stir: Mixing It Up in the Italian Tradition)

1/4 cup shelled unsalted pistachios
4 tbsp unsalted butter, cut into pieces
1 medium head cauliflower, cut into small pieces
2 oil-packed anchovies, drained, rinsed, and finely chopped
1 garlic clove, finely chopped
1 cup chicken broth
8 ounces orecchiette
1/4 cup chopped parsley
1/2 cup + 2 tbsp grated Parmigiano
1/4 tsp crushed red pepper flakes

1. Heat oven to 350F. Spread pistachios on small baking sheet and bake until lightly toasted, 5 minutes. Once cool, coarsely chop.
2. Bring a large pot of salted water to a boil. Cook orecchiette until al dente.
3. Meanwhile, in a large, deep skillet, melt butter over medium heat until it smells nutty and is golden brown.
4. Add cauliflower and cook, stirring for a minute or two.
5. Add anchovies and garlic and cook until anchovies dissolve in butter.
6. Add chicken broth and cook until cauliflower is tender, 5 minutes.
7. Add drained cooked orecchiette, parsley, Parmesan, and red pepper flakes to cauliflower. Stir to combine.
8. Serve topped with toasted pistachios and more red pepper flakes if desired.

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