-Recipe of the Week -About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.




PRIVACY POLICY


CAULIFLOWER

HOME>PASTA

CAULIFLOWER OR BROCCOLI, GREEN OLIVES, AND ANCHOVIES

Sicily
Preparation - Medium
Serves 4


In Sicily cauliflower is called broccoli. This dish can be prepared with either broccoli or cauliflower.

1 medium cauliflower, in small florets
OR
1 1/2 lbs broccoli, broken up
5 T olive oil
2 cloves garlic, finely chopped
1 2oz can anchovy fillets, drained and chopped
3/4 cup green olives, pitted, coarsely chopped
1/2 peperoncino or 1/2 t red chili flakes, more to taste
1 lb pennette rigate, any small-ridged pasta to catch the sauce

Break cauliflower into tiny florets and cook in lightly boiling salted water till tender.
Drain, and keep warm, reserving the cooking water.
Add to the pasta water to further flavor the pasta.
(If you have a pasta pot with an inner perforated basket, cook cauliflower or broccoli in that and then simply lift out when vegetable is ready.)
Place pasta in boiling salted water to cook.
Heat the olive oil in a pan over medium heat.
Add the garlic, brown lightly.
Add the anchovies and mash to a paste with a fork.
Add the peperoncino and simmer lightly for 1 minute.
Drain pasta when ready.
Pour on the hot olive oil, the cauliflower and the olives.
Toss well and serve.

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>

Copyright 2000,2012 e-rcps.com, All Rights Reserved

Copyright 2000,2012 e-rcps.com, All Rights Reserved