Brooklyn Forager

The inspiration for this dish came from a recipe over at Serious Eats.  I'd been tossing this recipe around in my head ever since it hit my inbox (I find the Dinner Tonight section of Serious Eats to be invaluable both for inspiration and just really good recipes). The recipe is mostly meatless because it does involve a good dollop (my favorite measurement) of anchovy paste.  One could do with it.  I wouldn't.

In my special version, I warmed some olive oil, a healthy dollop (maybe 1 tbsp) of anchovy paste and a smashed garlic clove over medium to medium-high heat.  I added in some beautiful orange cauliflower, and let the anchovies and garlic get just fragrant and into a good sizzle. Add in about 1/4 cup water and cover for about 5 minutes, turning down the heat slightly. 

Once the cauliflower is tender, the magic begins.    Uncover and season with salt, pepper, and red chili flakes if you enjoy them.  Turn the heat up to medium high and let the water evaporate.  Here, you are instructed to not be afraid of the caramelization of the cauliflower.  I repeat, do not be afraid.  It is very much the key to the loveliness of this dish.

While the cauliflower finished up, I spread some panko bread crumbs on a baking sheet and mixed with sea salt and fresh cracked black pepper.  I covered in a good mist of olive oil and baked for about 5-7 minutes (I have a convection toaster oven so things like this go quickly. You might need more time). 

When the cauliflower was just about done, I added the juice of half of a lemon, toasted pine nuts, a bit more salt and pepper and hot al dente spaghetti.  I topped with bread crumbs and copious amounts of Pecorino Romano and devoured immediately.

I have to say that even though I tend to only write about recipes I enjoy, this really is maybe the best thing I've made.  Ever.  It was so satisfying and full of flavor.  I wouldn't change a thing!

 

 

So, I'm a little late with my Meatless Monday post. But it was sooooo good. And such a good base recipe. I made this ravioli based on the Food & Wine recipe which called for marjoram and walnuts. Naturally, I substituted and switched for what I had in the house. So Pecorino Ravioli with Sage Brown Butter Sauce and Pignoli was born.

The recipe calls for mixing fresh grated pecorino with heavy cream, salt and pepper (I might add some spice in here next time with a little cayenne). Fill a wonton or dumpling skin. Wet the skin with water and top with another wonton or dumpling skin. Boil for two minutes or so. Voila!

In the meantime, brown butter and add the fresh herbs. Toast your nuts and chop up (or leave as I did with the pignoli). Top with sauce (not quite as much as I used) and nuts. Enjoy immensely with a glass of your favorite wine.

The cheese flavor was very intense and decadent. But for an evening date with yourself, intense and decadent is called for, especially when the recipe is so easy.