Monday, July 26, 2010

Pasta with Roasted Cauliflower, Toasted Breadcrumbs and Pancetta

Wow, this Franken-recipe was good... but if I ever make it again, I'll pay better attention to how much salt I put in. With so many salty ingredients, extra salt was a little bit over the top. But tasty nonetheless.

The recipe I ultimately used was an amalgamation of a bunch of different recipes... inspired by this blog post about using toasted breadcrumbs on pasta, as well as a head of cauliflower from the CSA. Basically, this is what I did:

- roasted the cauliflower in some olive oil with garlic, salt and pepper until it was browned
- crisped up the pancetta in a pan, then removed it and threw some minced garlic, a little olive oil, red pepper flakes, and anchovy paste in the pan
- toasted the breadcrumbs in a pan with olive oil
- cooked the pasta
- tossed everything together along with a bunch of chopped parsley, parmesan and a little bit of the pasta water

Just watch the added salt!

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