04 Jul Orecchiette with cauliflower and pangrattato
It is most disappointing. Tonight I made the Orecchiette with cauliflower and black pepper pangrattato.
It was an overkill on so many levels. If I had made this recipe as advised, it would have been 1000 calories per serve! No wonder they don’t advertise the nutrition information of these recipes! People would run a mile.
The version that I made was just over 400 calories. The main changes that I made were to reduce the amount of oil that was used from three tablespoons to 2 teaspoons (one teaspoon for cooking the leek, onion and garlic and one teaspoon for the bread) and reduce the amount of pasta from 100 g per serve to 50 g per serve. I also dramatically reduced the amount of parmesan cheese used per serve to 1 tablespoon, rather than over 1/4 of a cup per serve.
Method – orecchiette with cauliflower
Cooking it was a lot of fun. 🙂 The cauliflower, simmering in the cream with the leek, onion and garlic left a delicious residue in the pan, and the pangrattato was a delicious blend of garlic and fresh breadcrumbs.
Perhaps due to the reduction in the pasta, the final product felt like the pasta and cauliflower florets were drowning in sauce. It was not particularly nice.
The digestive after effect is not particularly nice, either. I feel overwhelmed with dairy, and heavy inside. I can only imagine how I would feel if I had consumed 1000 calories!
Surprisingly, the nicest memory of this meal was the pangrattato. There was something about the texture of the breadcrumbs and garlic that gave the meal so much more character.
It is basically just a complicated cauliflower and cheese sauce with pasta. Kind of nice, but I don’t think it is going to make it to my ‘keeper’ vegetarian recipe list. And it had a lot of dairy in it! Not so good!
1000 calories!?! Who are they kidding?!