Izzy Eats: The art of raising a gourmand, one bite at a time
Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).
Wednesday, July 1, 2009
Bounty Of New Jersey: Purple and Orange Cauliflower
Look at these gorgeous vegetables. Only $1.75 for fresh, local vegetables. Grown right here in New Jersey and available at Jersey City Farmers' Markets several days a week, thanks to Stony Hill Farm in Chester, N.J.
I used them to make one of our favorite pasta dishes: Pasta with Cauliflower, Garlic and Anchovies, from Marcella Hazan's book, More Classic Italian Cooking.
Pasta With Cauliflower, Garlic and Anchovies (don't be put off by the anchovies, they dissolve in the sauce and leave behind a pleasing brininess).
1 lb. pasta
1/3 cup olive oil
4 cloves garlic, minced
4-5 anchovies, chopped
1 small cauliflower, cooked in boiling, salted water about 20 minutes or until tender.
1/4 cup minced parsley
pinch or two of hot pepper
1. Heat oil gently with garlic and anchovies. Stir until anchovies are dissolved, about 3 minutes.
2. Add cauliflower and break up into small pieces. Add hot pepper to taste, then salt and pepper. Toss with minced parsley. Set aside.
3. Prepare pasta and mix with cauliflower sauce. Serve immediately.