Tasty Tuesday

PASTA WITH ROASTED ROMANESCO AND CAPERS

YIELD
4 servings

INGREDIENTS

    • 1/4 cup chopped almonds
    • 1/4 cup plus 3 tablespoons olive oil; plus more for drizzling
    • 2 tablespoons drained capers, patted dry, divided
    • Kosher salt
    • 1/2 medium romanesco or cauliflower, cored, cut into small florets
    • 8 garlic cloves, very thinly sliced
    • 1/2 teaspoon crushed red pepper flakes, plus more for serving
    • 1/2 cup dry white wine
    • 12 ounces lumaconi (snail shells) or other medium shell pasta
    • 2 ounces aged Asiago cheese or Pecorino, finely grated
    • 2 tablespoons unsalted butter

PREPARATION

    1. Preheat oven to 425°F. Cook almonds, 1/4 cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
    2. Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, 1/2 tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
    3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
    4. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco.
    5. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.

 

GRILLED CHICKEN WINGS WITH SHISHITO PEPPERS AND HERBS

YIELD
Serves 4

INGREDIENTS

    • 3 pounds chicken wings, flats and drumettes separated if desired
    • Kosher salt, freshly ground pepper
    • 1 1/4 cups Sesame-Lime Vinaigrette, divided
    • 1 1/2 cups shishito peppers
    • 2 tablespoons vegetable oil
    • 1 red jalapeño or Fresno chile, thinly sliced
    • 1 1/2 cups mixed tender herbs (such as mint, cilantro, and/or basil)

PREPARATION

    1. Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
    2. Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.
    3. Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
    4. Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with remaining 1/4 cup vinaigrette.
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