Orecchiette with Cauliflower and Sun-dried tomatos

Orecchiette with Cauliflower and Sun-dried tomatos
Staff Writer
The Leopard at Des Artistes

This recipe is one of Chef
 Fausto Ferraresi’s favorite 
winter pastas. It Colatura d’Alici, a highly concentrated anchovy 
syrup produced in the small town of Cetara on the Amalfi coast. Colatura
d’Alici and anchovies adds a lot of flavor to 
this meatless meal.

Recipe courtesy of Chef Fausto Ferraresi of The Leopard at Des Artistes

3
Servings
294
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound orecchiette pasta
  • 1 head of cauliflower, broken down into florets and chopped up pieces of stems
  • Extra virgin olive oil, for cooking
  • 2 garlic cloves, chopped
  • 2 anchovy filets, chopped
  • 2 Tablespoons parsley, chopped
  • 1 pepperoncino, diced
  • 1/2 Cup aged pecorino
  • 1/2 Cup Toasted Breadcrumbs
  • 1/4 Cup finely chopped sun-dried tomatos
  • Colatura d’alici, for finishing

Directions

Cook the pasta and cauliflower together, in order to add more flavor to the final result.

Bring salted water to a boil (careful with salt because the Colatura d’alici is quite potent) and drop in the orecchiette and cauliflower at the same time. (Don't be scared that the cauliflower will be overcooked when the pasta is ready because it's the best way to combine all the flavors together; that being said add cauliflower florets after 6 minutes if you love them crunchy.)

Meanwhile, in a large saucepan gently simmer extra virgin olive oil and the garlic, anchovy, parsley, and perreronicino. 

Once all the cauliflower and orecchiette are cooked, strain but not completely, you need some of the water to finish in the pan.

Drop the cauliflower florets and the al dente pasta in the saucepan and toss all ingredients together, until the pasta has soaked up the sauce and is coated with a creamy-looking layer of the cauliflower ragù and use some of its water if the sauce is too thick.

Add peperoncino and pecorino to the pasta/sauce mixture.

In a small bowl, combine the tasted breadcrumbs with the sun-dried tomatoes and just enought olive oil to moisten. 

After plating, top the dish with the toasted tomato breadcrumb mixture and colatura d' alici

Nutritional Facts

Total Fat
5g
7%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
11mg
4%
Carbohydrate, by difference
46g
35%
Protein
17g
37%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
27mg
36%
Calcium, Ca
125mg
13%
Choline, total
5mg
1%
Fiber, total dietary
6g
24%
Folate, total
55µg
14%
Iron, Fe
8mg
44%
Magnesium, Mg
48mg
15%
Niacin
3mg
21%
Phosphorus, P
113mg
16%
Selenium, Se
18µg
33%
Sodium, Na
765mg
51%
Water
21g
1%
Zinc, Zn
2mg
25%

Orecchiette Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Orecchiette Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.