Pasta with browned cauliflower | Quick dinner
(0)
25 min
Quick
Sezamo
O rețetă clasică din sudul Italiei gata în doar 20 de minute: paste orecchiette cu conopidă caramelizată la tigaie, usturoi aromat, fulgi de chili și parmezan din belșug. O cină reconfortantă, simplă și plină de savoare.
Ingredients
Preparation method
Ingredient preparation
Break the cauliflower into small, uniform florets so that they brown quickly and evenly in the pan. Peel and thinly slice the garlic cloves, and finely chop the parsley.
Boiling the pasta and browning the cauliflower
Bring a large pot of water to a boil with a generous teaspoon of salt. When the water boils, add the orecchiette pasta and cook according to the package instructions until al dente. Reserve about 100 ml of the pasta cooking water before draining.
While the pasta is cooking, heat the extra virgin olive oil in a large, deep pan over medium-high heat. Add the cauliflower florets and cook for 6-8 minutes, stirring occasionally, until nicely browned and crispy on the outside and tender on the inside.
Chef's tip
Do not discard the pasta cooking water: the starch in the water binds with the olive oil and grated parmesan, creating a delicious creamy sauce without the need for cream.
For an even crunchier texture, you can add 2 tablespoons of breadcrumbs lightly browned in a separate pan with a drizzle of olive oil at the end.
55 min
Under an hour
