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Orecchiette with Cauliflower Florets, Anchovies and Toasted Pistachio Nuts
Chef Barbara Lynch of No 9 PARK—Boston, MA
Adapted by StarChefs

Yield: 8 Servings


  • 1 head cauliflower, cut into florets
  • 1/4 pound unsalted butter
  • 1/3 cup fresh anchovies, chopped small
  • 1/2 cup lightly toasted pistachio nuts, chopped
  • 1/2 cup fresh flat leaf parsley leaves, chopped
  • 2 cups chicken stock
  • 2 pounds orecchiette (recipe follows)
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmesan

    Homemade orecchiette
  • 1½ cups all-purpose flour
  • 1 cup semolina flour
  • 3/4 cup water
  • 1 teaspoon salt

Blanch cauliflower florets in a pot of salted boiling water for about 1 minute. Shock florets in cold water and strain. In a large saucepan, heat butter over medium high heat for about four minutes until it starts to bubble and become golden brown. Add anchovies and cook for another two minutes until it starts to smell nutty. Add the cauliflower, pistachio nuts, chopped parsley, and chicken stock. Cook another three minutes and set aside until the pasta is cooked.

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Fresh orecchiette will take about 5-10 minutes to cook. Dried pasta will take about 9-12 minutes. Reserve ½ cup pasta water and strain. Add pasta to sauce, adding a bit of pasta water into the sauce, as needed. Add grated cheese, salt and pepper and the crushed red pepper flakes. Garnish with the parsley leaves and serve.

Homemade orecchiette:
In KitchenAid set up with dough hook attachment, mix both flours, water and salt. Knead about 15 minutes and let rest. Cut the dough into long, log-shaped pieces and roll them from the center, stretching the dough into a long rope shape. These should be 1/2-inch in diameter. Cut the ropes into small, disc shaped pieces. Flatten each piece into small discs by pressing your thumb into the center of each small piece. The pasta should look like little ears.

Wine Pairing:

Villa Bucci’s 1999 Verdicchio Riserva

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