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Correo Electrónico
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Ingredientes
- and fruits. No dairy, no grains and
- which is a consistent source of great weeknight menu ideas. Here florets of cauliflower are roasted in a
- hot oven while you make buttered breadcrumbs on the stove top. The aromatics are next. Garlic and lots of it is combined with minced
- anchovies. I know I’ve had this discussion before but please don’t equate this
- use of anchovies to those sad dried out little filets topping a bad Caesar
- salad. Here they add a deep, savory
- flavor. The reconstituted currants give the dish a little sweetness. Pecorino Romano and pine nuts join the
- breadcrumbs to top the finished pasta dish.
- Since Pine Nuts are practically a day’s pay, you can substitute toasted
- walnuts pieces without taking away anything from the dish. Let’s not leave out the parsley because this
- is another monochromatic dish that needs the color. The only liberty I took with the Fine Cooking
- Recipe was cutting back on the amount of pasta. I’ve made the dish twice. The first time, I went with their recommended
- quantity and it seemed to overwhelm the ‘sauce’. The second time I used 1 cup of dried pasta
- per serving and the taste of the cauliflower came shining through. Here is the recipe:
- Recipe for Fine Cooking’s Rigatoni with Roasted
- Cauliflower, Currants and Pine Nuts
- Serves 4. Takes 30
- minutes to make.
- Kosher salt
- 1 medium head
- cauliflower (about 2 lb.), cut into bite-size florets
- Freshly ground black
- pepper
- 6 cloves garlic,
- thinly sliced
- 3 anchovy fillets,
- minced
- 1/8 tsp. crushed red
- pepper flakes
- 1 Cup dried rigatoni
- per person
- 1 oz. finely grated
- pecorino romano (about 1 cup)
- 1/4 cup chopped fresh
- flat-leaf parsley
- 1/4 cup pine nuts,
- 3. Melt the butter in a 12-inch skillet over medium heat. Add the
- dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta, and return
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 307g | |
| Calories 458 | |
| Calories from Fat 274 | 60% |
| Total Fat 31.85g | 40% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 383mg | 16% |
| Potassium 841mg | 24% |
| Total Carbs 26.02g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 17.35g | 12% |
| Protein 20.58g | 33% |
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