Orecchiette with Cauliflower Florets,
Anchovies and Toasted Pistachio Nuts
Chef Barbara Lynch of No 9 PARK—Boston, MA
Adapted by StarChefs
Yield: 8 Servings
Ingredients:
- 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
Method:
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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