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Ingredients:
1 tbsp. salt
1/2 c. wondra flour
1/2 c. dry bread crumbs
1 tsp. salt
1/2 tsp. freshly milled black pepper
1/2 c. olive oil
4 cloves garlic, thinly sliced
1 lb. margherita (narrow rippled noodles)
1 tbsp. olive oil
1/2 c. chicken broth, heated (see note)
1/2 c. freshly grated Romano cheese
2 tsp. minced Italian parsley leaves (garnish)
Freshly grated Romano cheese (for serving)
Direction:
Margherita all'Elvira The
crispness of the fried cauliflower and garlic with the rippled
noodles makes an unforgettable dish for late fall or winter.
Easy to prepare and satisfying for the heartiest appetite!
Serves 4, main course. Serves 6, first course. 1 lg or 2 sm.
heads cauliflower (about 3 lbs.)
1. Remove florets from
cauliflower, including about 1 inch of stem. Break or cut into
1 inch pieces. Wash thoroughly in lukewarm water, drain in
colander and set aside. 2. Bring 6 quarts of water to a boil.
Add 1 tablespoon salt and the cauliflower florets. Boil until
barely tender when tested with a fork, about 5 minutes. With a
skimmer or slotted spoon, transfer florets to a colander,
rinse under cold water and drain well. Reserve liquid for
cooking pasta. 3. In a shallow bowl, combine flour, bread
crumbs, 1 teaspoon salt and pepper. Dredge florets in flour
mixture, being sure each piece is well coated. Arrange in a
single layer on a large platter. 4. In a 12 inch skillet, heat
1/2 cup olive oil over medium heat until haze forms. Add
garlic, turn heat to low and saute' until lightly golden,
pressing the garlic flat in pan with the back of a wooden
spoon. With a slotted spoon, remove garlic and drain on paper
towel; set aside. (If you are not a garlic lover, discard.)
Place florets in pan and saute' over medium heat, turning with
spatula, until golden and crisp on all sides; don't be
concerned if florets break apart while frying. 5. Meanwhile,
return water in which cauliflower was cooked to a boil. Add
pasta and cook until al dente; the cauliflower and pasta must
be done at the same time so that the florets will still be
crispy when tossed with the pasta. Drain pasta in a large
colander, transfer to a bowl containing 1 tablespoon olive oil
and toss quickly. 6. Mix half of the cauliflower and any of
the browned fragments stuck to the bottom of the pan with the
pasta. Add sauteed garlic, heated chicken broth and Romano
cheese; toss well again. Spoon remaining cauliflower on top
and garnish with minced parsley. Serve immediately with
additional grated Romano cheese. Note: If you do not have
chicken broth, remove 1/2 cup of the pasta water before
draining and substitute for broth.
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For
Details about Ingredients , check your nearest American Store
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