Is it Thursday already. I think it must be Spring, things are just too busy. There’s sun outside my window, and I’ve been itching to buy flowers for my window box. We’ve had snow this week, so I must refrain. Snow in March in Seattle…huh?
I’ve been making an effort to post the recipes we use most, so that they will always be available to my child in the future. Unless of course he has a chip implanted in his head, and blogs are obsolete.
This really is a winter dish for us. I use to make it a lot in Flagstaff in the Winter cuz the produce was so bad. We’re pretty spoiled in Seattle year round. This is highly kid-friendly, NOT lowfat, and easy. Takes about 30 minutes. I bastardized it from a Food and Wine recipe.
Feel free to use a different pasta.
PARMIGIANO-CRUSTED RIGATONI WITH CAULIFLOWER AND PROCIUTTO
Topping/Mix in bowl:
-1 Cup Panko
-2 1/2 Tbsp. Olive Oil
-1/2 Cup grated Parmigiano-Reggiano cheese
-Salt and Pepper
-1 Tbsp. Olive Oil
-3 Cloves garlic, sliced thin
-1 1/2 Cups Heavy cream/or milk
-1 # Rigatoni
-1 head cauliflower/or just a 1/2
-1/2 Cup Parm cheese, shredded
-3 or more ounces sliced prosciutto, sliced into thin ribbons/ or pancetta
***Save 3 Tbsp. water from the pasta
-salt and pepper
*Preheat oven to 350.
*Put a big pot of water onto boil.
*Cook pasta in salted water till al dente, adding the cauliflower about 6 minutes before the pasta is done. Drain, saving 3 Tbsp. water.
*Using the same pot, saute garlic over medium in olive oil till golden. Slowly add cream and simmer till slightly thickened. Season with Salt and Pepper and set aside. About 3 minutes.
*Put pasta and cauliflower back in pot and toss with cream sauce, cheese and prosciutto.
*Scrape the pasta into a large shallow baking pan and sprinkle the panko on top. Bake for about 30 minutes.
(You may also place it under the broiler for a few minutes instead of baking. It will just be saucier).