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Recipe

Linguine with Cauliflower and Prosciutto

Scott Phillips

Servings: 4

Anchovies and cauliflower are a classic Italian pairing; the anchovies instill a deep, savory (not fishy) flavor that’s made even better here with the addition of garlic, fresh rosemary, and red pepper flakes. All that, plus a little cured pork, guarantees excitement in every bite.

Ingredients

  • Kosher salt
  • 2 oz. (4 Tbs.) unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 1 small head cauliflower (about 1-1/2 lb.), cut into 1-1/2-inch florets and halved lengthwise (about 5 cups)
  • 12 oz. linguine
  • 6 anchovy fillets, rinsed well, patted dry, and finely chopped (about 1 Tbs.)
  • 1 Tbs. finely chopped fresh rosemary
  • 2 medium cloves garlic, finely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 2/3 cup lower-salt chicken broth
  • 6 thin slices prosciutto or speck, cut crosswise into 1/4-inch strips
  • 1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup)
  • 1 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 650
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 75
      Sodium (mg): 1400
      Carbohydrates (g): 71
      Fiber (g): 7
      Protein (g): 31

Preparation

  • Bring a large pot of well-salted water to a boil.
  • Meanwhile, heat 1 Tbs. of the butter and 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add half of the cauliflower, flat side down in a single layer, and season lightly with salt. Cook until golden brown on one side, about 2 minutes. Flip and cook until the cauliflower is tender, about 3 minutes more. Transfer to a plate. Repeat with the remaining cauliflower, 1 Tbs. butter, and 1 Tbs. oil; set aside.
  • Boil the pasta according to package directions until al dente.
  • Meanwhile, melt 1 Tbs. of the butter in the skillet over medium heat. Add the anchovies, rosemary, garlic, and pepper flakes. Cook, stirring, until the garlic is softened, about 2 minutes. Add the broth, and cook until reduced by half, 2 to 3 minutes more.
  • Reserve 1/2 cup of the pasta water, and then drain the pasta. Add the pasta to the skillet along with the prosciutto, half of the cheese, and the remaining 1 Tbs. butter; toss until the butter is melted. Add the cauliflower, toss to combine, and season to taste with salt. Add some pasta water to loosen the sauce, if necessary. Serve topped with the remaining cheese and the parsley.

Reviews

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Reviews

  • Jonathan415 | 09/30/2014

    This recipe needs some work. The prosciutto clumps together in ragged globs, the cauliflower is too big to eat, and there's too little sauce for the amount of pasta. What there is tastes good though. Next time I would cut the cauliflower into bite-size pieces, use at least a cup of chicken stock, and crisp the prosciutto before adding the cauliflower.

  • User avater
    TheMomChef | 09/29/2014

    The whole family thoroughly enjoyed this dish and proclaimed it to be another addition to our list of comfort foods. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/linguine-cauliflower-prosciutto/

  • robynne1 | 09/15/2014

    very tasty

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