Cauliflower, pancetta and pangrattato pasta

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.

bushboys world

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…

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Some old and some new pinks

Summer Still Colour Challenge June: #Pink

Since Judes pink colour challenge I thought I would have a look around and see what I could find. A selection of pinks you may have seen before and some you won’t have I hope. Of course there is going to be lots of flowers some with a bonus flower friend.

Yes at this stage we were leading the yacht race

Yes I know, if you have to say it, say it

On the screen this month

Clare’s Share Your Desktop June 2021

This is what I will be seeing every day. I have a very sad Nectarine tree but every Spring it bursts into life with blossoms. These flowers attracts the Native Stingless Bees.

AS Clare says –

Now it’s over to you.

  1. Please join in by sharing the photo* you have set as your wallpaper;
  2. Provide as little or as much detail as you wish;
  3. Either comment here with a link to your post or use a pingback so I know you have joined in the fun and I’ll visit your blog and your post and read all about your photo; and
  4. Share the fun around

In the flower

The Ragtag Daily Prompt Monday: Seed

Seeds on long grass stalks

Multiple grass seeds at sunset

Seeds are for nourishment

Seeds wait for the right time to blow in the wind

Lots of seeds to pick from for lunch

Dwarf Eastern Green Tree Frogs don’t eat seeds but wait for those who do

Some seeds are quite big like the ones from a Silk Tree

Other seeds are ready for harvest

Spots, stripes or freckles

The Bird Weekly Photo Challenge: Birds With Stripes, Spots or Freckles

Grey-crowned Babbler

Yellow-tailed Black Cockatoo

Little Wattlebird

Striated Thornbill

Superb Fairy Wren

Square-tailed Kite

Scaly-breasted Lorikeet

Musk Lorikeet

White-throated Honeyeaters

Lewins Honeyeater

Blue-faced Honeyeater

Yellow-faced Honeyeater

New Holland Honeyeater

Bar-shouldered Dove

Peaceful Dove

Green Catbird

Female Satin Bowerbird

Bush Stone Curlew

Double-barred Finch

Spotted Pardalote

It’s cool in the shade

The Lens-Artists Challenge #152: Shades and Shadows

Chilling in the shade

At the beach

At the markets

Under the car

On the verandah on a hot day

Always can find a place in the shade

The world of shadows

Looking through my window

Shadows on the sand

The two of us feeling tall

Taking a stroll along the beach chasing your shadow

Waiting for morning tea