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Orecchiette with Cauliflower, Currants & Pine Nuts
November 01, 2007
This is a classic, Southern Italian dish that Tim and I love in wintery months. Orecchiette pasta is shaped like little cups (the name means "little ear") where the currants, nuts and cheese can nestle. The Garum (or anchovies) brings a salty, savory richness that plays against the sweetness of the currants. Try a light, dry white wine like a Pinot Grigio with this dish, pop in a Louis Prima CD, and pretend you're on the Amalfi Coast!
Serves 2
1/4 cup dried currants
1/4 cup dry white wine
1/4 cup pine nuts
1 small head of cauliflower, cut into 1 inch florets
1/8 cup extra virgin olive oil
1 tablespoons (plus more to taste) Garum, or 2 anchovy fillets
1/8 teaspoon crushed red pepper flakes
salt
1/2 pound orecchiette
1/8 cup bread crumbs
2 ounces grated Pecorino Romano
Bring a large pot of salted water to boil for pasta. Meanwhile, soak the currants in the wine until they are plump (about 15 minutes) and toast the pine nuts over medium-low heat until they are fragrant and golden (maybe 5 minutes).
Blanch the cauliflower florets in boiling salted water until they are firm, but fork-tender (4-5 minutes), and drain.
In a large skillet, heat the olive oil over medium-high heat. If using anchovies, add them to hot oil and mash with a wooden spoon until they dissipate into oil. If using the Garum, add it to the oil and stir quickly. Add the blanched cauliflower and give it all a good stir to coat evenly with oil. Cook until it's just starting to brown, then stir in the pine nuts, currants and their liquid, and the crushed red pepper. Taste the sauce, and if using Garum, you may want to add a bit more at this point -- the salty, fishy flavor should be present but not overwhelming. Reduce the heat to medium and simmer until the liquid is evaporated (4-5 minutes)
Meanwhile, add the pasta to boiling, salted water and cook until al dente (16 - 20 minutes, or more depending on the brand you're using.) While it's cooking, toast the bread crumbs in a small skillet, stirring until they're brown.
Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot and toss with the cauliflower sauce, the reserved water, and 1/8 cup of the grated cheese. Serve in warm bowls, and sprinkle a tablespoon of the toasted bread crumbs. Pass the extra cheese and breadcrumbs separately. Eat up!
