Servings:4
Load your plate with color and layers of flavor. Bits of salty prosciutto mix perfectly with roasted cauliflower, sweet grape tomatoes and peppery arugula. Pasta night just got a little more interesting.
亚搏手机版官方
- Kosher salt
- One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
- 1品脱葡萄番茄
- 3 Tbs. extra-virgin olive oil
- Freshly ground black pepper
- 9 large fresh sage leaves
- 4 large cloves garlic, peeled
- 6 thin slices prosciutto (about 4 oz.)
- 12 oz. dried orecchiette
- 5 oz. baby arugula (5 lightly packed cups)
- 3/4 cup grated Parmigiano-Reggiano
Nutritional Information
- Calories (kcal) : 530
- Fat Calories (kcal): 150
- Fat (g): 16
- Saturated Fat (g): 3.5
- Polyunsaturated Fat (g): 2
- Monounsaturated Fat (g): 8
- Cholesterol (mg): 20
- 钠（MG）：1100
- 碳水化合物（G）：73
- Fiber (g): 7
- Protein (g): 23
Preparation
Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.
Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.
同时，将鼠尾草和大蒜在食物加工机中脉动，直到切碎。加入prosciutto并脉搏直至切碎。花椰菜变成金黄色后，将草药混合物扔进蔬菜中，然后继续烤直到香，花椰菜为金黄色，5至7分钟。
将Orecchiette煮沸直至牙本质，9至10分钟。保留1杯意大利面烹饪水。排干面食并将其返回到锅中。搅拌烤花椰菜混合物，芝麻菜，奶酪和足够的意大利面水以湿润。调味，用盐和胡椒粉调味。
Finish the meal with a quick weeknight dessert:Warm Chocolate-Nut Brownies.
Ingredient Spotlight
-
IN THIS RECIPEOrecchiette
-
IN THIS RECIPE火腿
-
IN THIS RECIPEArugula
-
FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (22 reviews)
-
元图|03/03/2021我没有大惊小怪。之所以这样做，是因为它在有史以来最出色的烹饪食谱清单上（＃5）。哇，我们很失望。它是不可食用的，但它是一个非常奇怪的风味，您为配方提供主要风味的肉糊不吸引人。如果您想要一些熟悉，令人安慰的东西，我建议您跳过这一点。
-
RobynRene|01/16/2016
This is a wonderful dish....all the people who comment....that they made it...but they substituted this for that etc...they DID NOT make this recipe...you should only rate it if you followed the recipe
-
bakesalot|09/13/2015Serendipitously,with a package of prosciutto needing to be used, I searched on Fine Cooking and came up with this recipe first off -- and it called for the cauliflower that was languishing in my fridge, too. A little leery about the amount of sage, I heeded the reviews and added it anyway. Score! This is a lovely recipe. The only change I made was to substitute Romano cheese, because that's what I usually have on hand. I couldn't believe how quickly this recipe came together. This dish is one more reason that Fine Cooking -- both the magazine and the website -- is my favorite source for recipes. One more thing to mention: I'm usually cooking for two, and this recipe makes enough for two very generous dinners.
-
MML|2014年6月2日
非常好吃，超级快！我的双胞胎五岁的孩子吞噬了它。他们的父母也是如此。芝麻菜是我最喜欢的绿色，它为这道菜增添了美味。
写评论