Re-blogging an old post of one of my recipes for Nancys Photo a Week Challenge: Preparations

Another favourite recipe I have modified/combined to my own liking. Hope you like it as well

CAULIFLOWER, PANCETTA AND PANGRATTATO PASTA

Serves 4-6

Preparation time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS

400g cauliflower florets (steamed 5 mins)

400g small pasta – rigatoni, shells, penne

250g pancetta

150g pecorino cheese, finely grated

PANGRATTATO Ingredients

1 cup Breadcrumbs – coarse

Olive oil

2 cloves garlic, peeled and finely chopped

6 anchovies chopped

Fresh red chilli chopped or dried chilli diced

1 bunch thyme, leaves chopped

METHOD

Bring a large pot of lightly salted water to the boil. When the water is bubbling madly drop in your pasta. Add a cup of cold water and stir. (This will stop the pasta sticking). Return to the boil and then drop the temperature down to a gentle simmer. Cook the pasta to packet instructions.

Cut the florets off the cauliflower so they look like 5cm little trees. Then cut in half. Steam cauliflower for around 5 mins or until the stems are soft

In a separate pan, quickly fry the pancetta. Remove to a plate covered with kitchen towel.

In the same pan, make the pangrattato as per recipe below.

Drain the pasta and cauliflower and combine and toss with the pancetta. Sprinkle with the finely grated pecorino cheese and the pangrattato.

PANGRATTATO

Ingredients

1 cup Breadcrumbs – coarse

Olive oil

2 cloves garlic, peeled and finely chopped

6 anchovies chopped

Fresh red chilli chopped or dried chilli diced

1 bunch thyme, leaves chopped

METHOD

1 Heat frypan and splash in about a tablespoon of olive oil and heat.

2. Throw in the breadcrumbs and cook, stirring, for 5 minutes or until lightly golden brown and crisp – adding more olive oil if required.

3. Toss in the finely chopped garlic, anchovies and chilies and cook, stirring, for a few minutes or until aromatic.

4. Mix the thyme through the pangrattato stirring for 1 minute. when this is done the pangrattato will be a lovely golden nutty colour.

Tips

Use fresh coarse grated bread to make the crumbs as it is not as good with fine bread crumbs.

Experiment with the amount of ingredients to suit your taste.

If you don’t like anchovies, salt to taste but not too much salt.

Always use fresh thyme as it is softer.

If you like it hotter, use 2 chilies fresh or dried.