|Julian's Campanelle Pasta with Cauliflower and Bacon|
1/2 cup panko bread crumbs
salt and pepper to taste
2 tablespoons vegetable oil
1 large head cauliflower (3 pounds)
1 onion, chopped fine
1/2 teaspoon dried thyme
1 pound campanelle style dry pasta
5 1/2 cups chicken broth
1/2 cup dry white wine
3 tablespoons minced fresh parsley*
1 teaspoon fresh lemon juice
Notes: You can use bacon cut into 1/4 inch pieces or pancetta (Italian style bacon) also diced. I purchase the pancetta already diced at my Italian deli. Either bacon or pancetta works fine.
|The pasta you didn't know existed.|
Cook bacon in a 12-inch skillet over medium-high heat until crispy. With the bacon still in the pan, add the panko bread crumbs and 1/4 teaspoon pepper and cook, stirring regularly, until panko is well browned, 2-4 minutes. Transfer mixture to a bowl and wipe out the skillet.
|Browned Pancetta and Panko Break Crumbs|
|Fried Cauliflower ~ Good even on its own!|
Remove pot from heat; stir in parsley, lemon juice and cauliflower. Season with salt and pepper to taste. Serve topped with panko/bacon mixture.
*Microplane Herb Mills
Here is another of my kitchen gadgets. They call it an herb mill. It was a gift but I do use it from time to time, as it does give a good result when you want leafy herbs finely chopped. You simply place fresh parsley, cilantro, dill, sage or mint in the mill, then twist the handle. The blades quickly mince even large quantities of herbs without tearing or bruising the leaves. Be warned however that the leaves, as is true when chopping with a knife, should be very dry which means washing them several hours in advance. After use, the device is surprisingly easy to clean out under running water. Let dry thoroughly before storage.