music-city-missy
Well-known member
I found a few Italian recipes and they were quite simple but I didn't follow any of them. This is a great way to add some nutrition and sneak it past your family.
3 leeks chopped
1 shallot chopped
3 slices smoked side meat
olive oil
1/2 stick butter
1 head of cauliflower, broken into small pieces, stems diced pretty finely
2 cloves of garlic
1 28oz can San Marzano tomatoes with juices, crushed by hand
1/2 can water
1 heaping tablespoon tomato paste
red pepper flakes to taste
freshly ground black pepper to taste
salt to taste
pecornio/parmensan cheese to taste - about 3 heaping spoons
Add a littl olive oil to the pan along wth the side meat and bring to medium high heat. Add leeks and shallots and saute until translucent. Add butter and cauliflower and saute until cauliflower starts to caramelize a little. Add garlic, tomatoes, water and tomato paste. Season with crushed red pepper flakes and black pepper but hold off on salt. Let simmer for an hour or two. Remove the side meat (and garlic if you do like me and leave it in halves). Add cheese then taste and season with salt to taste. Serve over conchiglie with really good homemade breadcrumbs.
Breadcrumbs - these are the most awesome breadcrubms and I am so hooked on them after seeing how a local chef uses them on everything.
I use the Costco baguettes (they don't look like baguettes but that is what they call them) and pick out all the soft white bread (use the crust for other breadcrumbs) by hand using a fork to scrape as much as you can from the crust -leave in nice little pieces. Toss with melted butter and bake until lightly golden brown.
3 leeks chopped
1 shallot chopped
3 slices smoked side meat
olive oil
1/2 stick butter
1 head of cauliflower, broken into small pieces, stems diced pretty finely
2 cloves of garlic
1 28oz can San Marzano tomatoes with juices, crushed by hand
1/2 can water
1 heaping tablespoon tomato paste
red pepper flakes to taste
freshly ground black pepper to taste
salt to taste
pecornio/parmensan cheese to taste - about 3 heaping spoons
Add a littl olive oil to the pan along wth the side meat and bring to medium high heat. Add leeks and shallots and saute until translucent. Add butter and cauliflower and saute until cauliflower starts to caramelize a little. Add garlic, tomatoes, water and tomato paste. Season with crushed red pepper flakes and black pepper but hold off on salt. Let simmer for an hour or two. Remove the side meat (and garlic if you do like me and leave it in halves). Add cheese then taste and season with salt to taste. Serve over conchiglie with really good homemade breadcrumbs.
Breadcrumbs - these are the most awesome breadcrubms and I am so hooked on them after seeing how a local chef uses them on everything.
I use the Costco baguettes (they don't look like baguettes but that is what they call them) and pick out all the soft white bread (use the crust for other breadcrumbs) by hand using a fork to scrape as much as you can from the crust -leave in nice little pieces. Toss with melted butter and bake until lightly golden brown.