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Home Dish Crusty Baked Shells and Cauliflower

Crusty Baked Shells and Cauliflower

Name: How to cook Crusty Baked Shells and Cauliflower - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 to 10 servings
Cuisine: Us

Introduce

Chef :

Ricardo

Crusty Baked Shells and Cauliflower

David Tanis was the head chef at Alice Waters's legendary restaurant Chez Panisse in Berkeley, California. He now writes cookbooks and a food column in the New York Times. This popular recipe is from his column.

Ingredient

Food ration :

8 to 10 servings

Cooking time :

2 hours

1 pound

medium shells

2 1/2 pounds

cauliflower, cut into small florets 1 large head)

3 tablespoons

roughly chopped fresh sage leaves

2 tablespoons

capers, drained

1 tablespoon

minced garlic (3 cloves)

1/2 teaspoon

grated lemon zest

1/4 teaspoon

crushed red pepper flakes

15 ounces

Fontina, grated

2 cups (1 pound)

fresh ricotta cheese

1/2 cup

panko (bread flakes)

6 tablespoons

freshly coarsely grated Pecorino cheese

2 tablespoons

minced fresh parsley leaves

Cooking instructions

* Step 1

Preheat the oven to 400 degrees.

* Step 2

Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.

* Step 3

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half the cauliflower in one layer, and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta.

* Step 4

Add 3 more tablespoons of oil to the sauté pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.

* Step 5

Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 teaspoon salt, and I teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina and bechamel sauce.

* Step 6

Transfer half of the mixture to a 10 x 15 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top.