|PASTA & WINE
Orecchiette with Cauliflower Florets,
Anchovies and Toasted Pistachio Nuts
Yield: 8 Servings
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.