Cauliflower and Anchovy Orecchiette {50 Women In Food #43: April Bloomfield}
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Anchovies are one of those things that I have never tried but had a bad impression of. I blame everyone else who gave them a bad wrap. You know who I am talking about. You are probably one of them. Much like brussel sprouts (which is, IMO, totally warranted), people loath anchovies – only to find out they’ve never actually tried them. OR – it is one of those things you have tried when you where twelve years old and decided to write it off forever. Again, much like brussel sprouts.
Well, this week, I decided to open up my mind again and give the detested anchovy a shot. Take a chance, how bad could it be anyways? What I found out is that I actually like anchovies.
In small quanities.
On something.
First things first. I made the mistake of trying one right out of the can, and let’s talk about salty! What are these things anyways? And are they packed and cured in some kind of hellish salt mixture?
My husband on the other hand loved it out of the can. He’s already got a salty palate, so I assume that it must have tasted normal to him. Anyways, beyond the salt, I dug the flavor.
This dish really pushed me though. It made me step outside my boundaries. Let’s face it, as much as I like broccoli, I am not the biggest fan of cauliflower. It’s okay. I don’t look forward to it and I don’t do back flips if it is on the menu. But, I don’t run from it either.
The orecchiette pasta and caramelized onions are what pushed me to give it a try because I love all things pasta and I’ll try anything once nowadays. Glad I did. I was really surprised at the outcome.
Mis en Place:
I think my husband was surprised too – he said it was really good! He does not like cauliflower, so I am surprised he didn’t give me any crap for it. I think he is pretty much used to this blogging thing and is up for anything nowadays.
I have him right where I want him.
Kitchen Notes:
- The original recipe recommends rough chopping the cauliflower into bite-sized pieces then boiling them, but I cooked them as large pieces first then broke them into small pieces. I found it easier to ladle them out of the water.
- There is virtually no sauce in this recipe, so be sure to keep some pasta water aside to help loosen it up.
Adapted from April Bloomfield
Ingredients
- Salt
- 1 large head cauliflower,broken into big pieces
- 3 tablespoons olive oil, plus extra for drizzling
- 1 large red onion, thinly sliced (yielding about 3 cups)
- 3 large garlic cloves, smashed and peeled
- 5 anchovy fillets, roughly chopped
- 2½ tablespoons rosemary, finely chopped
- 1 pound dry orecchiette
- Freshly grated Parmesan
Directions
- Bring a large pot of well-salted water to a boil. Add cauliflower and boil until tender, 5-7 minutes. Using a slotted spoon, transfer florets to a large plate. Let cool and break into bite-sized pieces. Return pasta water to a boil and add more water if necessary.
- Meanwhile, set a deep, wide pot over medium-low heat. Add oil, onion, garlic and a pinch of salt. Cook, stirring occasionally, until onions are soft and slightly caramelized, about 10 minutes.
- Stir in anchovies and rosemary. Cook until aromatic, 2-3 minutes. Increase heat to medium, add cauliflower and season with salt. Cook 12-15 minutes. As it cooks and liquid starts to evaporate, loosen it with small splashes of pasta water.
- Add orecchiette to boiling water. Cook until al dente. Drain and reserve 1 cup cooking water.
- Add pasta to cauliflower mixture. Cook about 2 minutes, tossing to coat. There won't be much sauce, so stretch sauce with splashes of water if need be. Remove from heat. Season to taste with salt, oil and lots of Parmesan.
Notes
The original recipe recommends rough chopping the cauliflower into bite-sized pieces then boiling them, but I cooked them as large pieces first then broke them into small pieces. I found it easier to ladle them out of the water.
There is virtually no sauce in this recipe, so be sure to keep some pasta water aside to help loosen it up.
In the Spotlight: April Bloomfield
April Bloomfield, Michelin star chef of the West Village gastropub, Spotted Pig, had not even planned on being a chef. In 2007, she was named one of the best new chefs of the year by Food & Wine magazine, saying that her menu “infuses modest British dishes with spirit and sophistication.” In November 2008 Ms. Bloomfield and Sara Ochs opened the John Dory, a seafood restaurant at 10th Avenue and 16th Street in Manhattan.
I think anchovies do get a bad rap – we actually like both anchovies and cauliflower in our house, so will be bookmarking this to try on the kids.
I like anchovies in things as well. They seem to melt away into sauces and what is left is their briny flavour.
Oh my gosh, YES – anchovies are fabulous! They melt into hot dishes and add this saltiness that isn’t fishy at all…just perfectly savory. They are a beautiful thing. This dish sounds like one I would adore!
I agree, anchovies do get a bad rap and I wouldn’t eat them out of the can either. But oh what they do to a real Caesar Dressing! This dish sounds like one I have to try. In our house we are big cauliflower fans, as well as confirmed brussel sprouts fans. I have a bit of shopping to do later and am definitely adding anchovies and orecchiette to my list. Thanks and enjoy the weekend.
Ten years ago I found out I liked anchovies. Two years ago I discovered I liked cauliflower! So now with my newly discovered palate, I know that this would just be the most enjoyable and satisfying meal.
I’m glad you gave the anchovy a try. It’s also one of those things that you learn to appreciate more over time, with the more dishes that you eat that use it as an ingredient.
I didnt think I liked them. When cooked they have a wonderful nutty flavor.There is a local pizzaria that serves it on their pizza. I would always pass on the anchovies. I am glad you tried them. Thanks for sharing with us.
I’m not crazy about eating anchovies alone but mixed into something, they add a nice touch….this dish looks wonderful! Nicely done!
Anchovies tend to dissolve when cooked and leave a wonderful flavor. Never did like them atop a salad, though. This dish looks great, Veronica! Super combo. And I DO like cauliflower!
I’ve got this bookmarked to try really soon. Your photos are delicious! My family likes anchovies and cauliflower (and even brussels sprouts.) so I think this dish will go over well at our house. The only thing I’ll need to do is use gluten free pasta, which probably leaves orecchietti out.