Orecchiette With Cauliflower Anchovies And Fried Croutons Recipes

Steps:

• In a large pot of boiling salted water, cook pasta 5 minutes less than package instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 minutes. Reserve 1 cup cooking liquid. Drain pasta mixture; set aside.
• In same pot, heat oil over medium; add garlic, red-pepper flakes, and anchovies. Cook, breaking up anchovies with a spoon, until garlic is fragrant, about 1 minute.
• Add pasta mixture, cheese, and 1/2 cup reserved cooking liquid; season with salt and pepper. Toss to coat, adding more cooking liquid if necessary to thin sauce. Add parsley; toss. Serve, topped with additional cheese, if desired.

Steps:

• Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Work with one portion of dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
• Cut off little 1/3-inch thick pieces. Pick up knife with a rounded tip. Carefully hold one side of the dough with your index finger. Hold the knife in your other hand. Gently drag the small piece of dough towards you. Lift up the knife by the end in such a way that you get a thicker edge. You'll obtain a small disk of dough, thinner in the centre. Press the disk gently against your thumb and it will curve.
• Proceed the same way with the rest of the dough. Transfer orecchiette onto a floured surface and sprinkle with more semolina flour. Do not overlap orecchiette or they will stick together. Let dry for about 30 minutes before cooking.

Steps:

• Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
• Using your fingers, swirl ingredients together until combined.
• Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
• Gradually incorporate flour mixture into water using your fingers.
• Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
• Start to gather and knead dough, working it until no dry flour remains on work surface.
• Continue to knead until smooth and elastic, about 5 minutes.
• Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
• Roll 1 portion of dough into an 18-inch-long rope.
• Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
• Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
• Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.

Steps:

• Place the cauliflower in a large bowl of cold water and soak for about 1/2 hour.
• Bring a large pot of cold water to a boil.
• Add salt to taste.
• Cut cauliflower into florets, discarding stems.
• Place the florets into boiling water with garlic and cook for 3-5 minutes.
• Drain cauliflower, reserving cooking water.
• Transfer to a bowl until needed.
• Discard garlic.
• Heat olive oil in a large casserole over medium heat.
• Remove from heat, add anchovy filets, and mash with a fork.
• Bring cauliflower water back to a boil.
• Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and drain.
• Transfer pasta to casserole with anchovies, stir over medium heat.
• Add cauliflower, salt, and pepper and cook for 1-2 minutes.
• Add red pepper flakes, parsley, and serve. Serves 4.
• That's it!