Orecchiette with grilled cauliflower, pine nuts and cheese
PREPARATION 15 minutes
COOKING 15 minutes
SERVING 4
1 lb (500 g) ORECCHIETTE GRANORO #91 pasta, cooked al dente
INGREDIENTS
- 1 cauliflower, cut into very small florets (finely chop the leaves)
- 80 ml (6 tbsp.) olive oil
- 60 ml (1/4 cup) pine nuts
- 2 very thinly sliced garlic cloves
- 125 ml (1/2 cup) toasted and finely crushed bread croutons (homemade breadcrumbs)
- 125 ml (1/2 cup) grated fresh parmesan cheese
- Finely chopped fresh basil to taste
- Salt and pepper to taste
PREPARATION
- Preheat the oven to BROIL.
- In a bowl, add the cauliflower florets, half the olive oil, salt and pepper. Mix with your hands to coat well.
- Spread on a cookie sheet.
- Broil for 10 to 15 minutes, shaking the pan occasionally to cook cauliflower evenly. Remove from the oven. Set aside.
- In a large nonstick skillet, heat and brown the pine nuts for 5-6 minutes (or until lightly browned). Reserve on a plate.
- In the same skillet, heat the rest of the oil. Add garlic and cauliflower, cook for 1 minute.
- Add pasta and cooking water. Mix and cook for 1-2 minutes.
- Add homemade breadcrumbs and grated cheese. Mix well.
- Serve and garnish with fresh basil to taste.
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