Moosewood: Pine Nut Cavalfiore

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* Exported from MasterCook Mac *

 

Pine Nut Cavalfiore

 

Recipe By : Moosewood Restaurant New Classics, page 356

Serving Size : 4 Preparation Time :0:00

Categories : * checked Show Stoppers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup currants

1/3 cup chopped sun-dried tomatoes

- (not packed in oil)

1/4 teaspoon crumbled saffron

3/4 cup boiling water

3 tablespoons olive oil

2 cups chopped onions

3 garlic cloves -- minced or pressed

1/4 teaspoon red pepper flakes

8 cups bite-sized cauliflower florets

1/2 teaspoon salt

1/4 cup toasted pine nuts -- *

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

12 ounces orecchiette or penne

- or other chunky pasta

1 cup grated Parmesan cheese

 

* Toast pine nuts in a single layer on an unoiled baking tray at

350F for 3 to 5 minutes, until fragrant and golden brown.

 

Our customers love this traditional Sicilian pasta with ingredients

that reflect Arab influence: saffron, currants, and nuts. Our

vegetarian version uses sun-dried tomatoes to mimic the salty

pungency of the usual anchovies in the dish.

 

Sicilian cauliflower is green. If your market has broccoflower, a

cauliflower relative, try it. For a traditional topping and authentic

flair , replace the grated cheese with 1 cup of toasted fine bread

crumbs that have been sauteed until crisp in 3 tablespoons of olive

oil.

 

Serves 4 to 6

Total time: 1 1/4 hours

 

Place the currants, sun-dried tomatoes, and saffron in a small

heat-proof bowl, cover with the boiling water, and set aside. Bring a

large, covered pot of salted water to a boil for the pasta.

 

Meanwhile, warm the oil in a Dutch oven or similar large pot. Add the

onions, garlic, and red pepper flakes and saute on medium-low heat

for 10 minutes, until the onions are softened and lightly browned.

 

Add the cauliflower and salt and saute for a couple of minutes. Stir

in the currants, sun- dried tomatoes, saffron, and their soaking

liquid. Cover and continue to cook on low heat, stirring

occasionally, until the cauliflower is just tender. Remove from the

heat. Add the pine nuts, lemon juice, and parsley, and cover to keep

warm.

 

When the pasta water boils, add the pasta and cook until al dente.

Drain it and mix with the sauteed cauliflower to distribute the

ingredients evenly.

 

Serve at once, topped with the grated cheese.

 

PER 14.5-OUNCE SERVING: 513 CALORIES, 23.3 G PROTEIN, 18.8 G FAT,

66.4 G CARBOHYDRATES, 5.7 G SATURATED FATTY ACIDS, 17.8 MG

CHOLESTEROL, 819.4 MG SODIUM, 7.8 G TOTAL DIETARY FIBER

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 286 Calories; 18g Fat (55%

calories from fat); 13g Protein; 21g Carbohydrate; 20mg Cholesterol;

836mg Sodium

Food Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat

 

 

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