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Pasta with Cauliflower, Bacon, and Bread Crumbs How to make this restaurant favorite at home? Crowd the pan and consolidate pots. Watch the VideoSERVES 4 TO 6Farfalle, orecchiette, or gemelli can be substituted for the campanelle. If the pasta seems too dry, stir in up to 1/4 cup of hot water.INGREDIENTS3 slices bacon, cut into 1/4-inch pieces1/2 cup panko bread crumbsSalt and pepper2 tablespoons vegetable oil1 large head cauliflower (3 pounds), cored and cut into 1-inch florets1 onion, chopped fine1/2 teaspoon minced fresh thyme1 pound campanelle5 1/2 cups chicken broth1/2 cup dry white wine3 tablespoons minced fresh parsley1 teaspoon lemon juice, plus lemon wedges for servingINSTRUCTIONS1. Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet.2. Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm.3. Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.4. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.

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