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Categories:
unsalted pistachios cauliflower unsalted butter anchovy chicken stock orecchiette flat leaf parsley Parmesan cheese red pepper salt
Viewed: 48 - Published at: 7 years agoIngredients
- 1/2 cup unsalted pistachios
- 1 head cauliflower, cut into small florets
- 1 stick (4 ounces) unsalted butter, cut into tablespoons
- 5 oil-packed anchovy fillets, drained and minced
- 1 1/2 cups chicken stock or canned low-sodium broth
- 1 pound orecchiette
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon crushed red pepper
- Salt and freshly ground pepper
Method
- Preheat the oven to 350.
- Spread the pistachios in a pie plate and bake for about 5 minutes, or until lightly toasted.
- Let cool, then coarsely chop.
- In a medium saucepan of boiling water, blanch the cauliflower florets for 1 minute.
- Drain and set aside.
- In a large, deep skillet, cook the butter over moderate heat until golden brown, about 4 minutes.
- Add the cauliflower and cook over moderately high heat until golden.
- Add the anchovies and cook, stirring, for 2 minutes.
- Stir in the stock and cook until the cauliflower is tender, about 3 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the orecchiette until al dente.
- Drain the pasta and add it to the skillet.
- Stir in the parsley, Parmesan and crushed red pepper and season with salt and pepper.
- Transfer to a warmed bowl, sprinkle with the chopped pistachios and serve.
