Cauliflower, anchovy and chilli strozzapreti
For the best results, make sure you caramelise the cauliflower very well in this recipe. Serve this dish with as much dried chilli as you like.
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Serves
4
Cooking Time
Prep time 15 mins, cook 20 mins
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70 ml
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olive oil
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½
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Spanish onion, thinly sliced
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2
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garlic cloves, finely chopped
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5
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anchovy fillets
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30 gm
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butter, coarsely chopped
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600 gm
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cauliflower florets, sliced
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½ cup
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coarsely chopped flat-leaf parsley
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Finely
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grated rind and juice of 1 lemon
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1½ tsp
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dried chilli flakes, plus extra to serve
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400 gm
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dried strozzapreti
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To serve:
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finely grated pecorino pepato
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1
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Heat oil in a large frying pan over medium-high heat, add onion and garlic and sauté until tender and golden (6-7 minutes). Add anchovy, breaking fillets up with the back of a wooden spoon, and sauté until dissolved (1 minute). Add butter and cauliflower and sauté until very caramelised and tender (8-10 minutes). Add parsley, lemon rind, juice and chilli, season to taste and keep warm.
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2
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Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add cauliflower mixture, season to taste, add extra dried chilli flakes and serve hot, scattered with pecorino pepato.
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This recipe is from the May 2010 issue of Australian Gourmet Traveller.
RECIPE Gourmet Food Team
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin