Bread is the star of the show in this prawn pasta with cauliflower and pangrattato.
Ingredients
- 1/2 loaf (300g) day-old ciabatta, crusts removed, roughly chopped
- 45g can anchovies in olive oil, drained, roughly chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon dried chilli flakes
- 125ml (1/2 cup) extra virgin olive oil
- 4 cloves garlic, 1 left whole, 3 thinly sliced
- 400g orecchiette pasta or penne rigate
- 1/2 (600g) cauliflower, cut into florets
- 500g medium green prawns, peeled, cleaned, cut into 1cm pieces
- 1 1/2 lemons, zested, juiced
Method
- Step 1To make pangrattato, process bread, anchovies, tomato paste and chilli in a food processor until rough crumbs form. Heat 2 tablespoons oil and whole garlic clove in a frying pan over medium heat. Add crumbs and cook, stirring frequently, for 10 minutes or until golden. Transfer to a bowl and discard garlic. Reserve pan.
- Step 2Cook pasta in a pan of boiling salted water for 12 minutes or until al dente.
- Step 3Meanwhile, heat 2 tablespoons oil in reserved pan over medium heat. Add cauliflower and sliced garlic, and cook, tossing, for 8 minutes or until cauliflower is golden. Transfer to a plate. Heat remaining 2 tablespoons oil in pan, add prawns and cook, tossing, for 3 minutes or until just cooked. Stir in lemon zest and juice. Season.
- Step 4Drain pasta, then return to pan with cauliflower, prawns and three-quarters of the pangrattato. Toss to combine.
- Step 5Divide among bowls and scatter with remaining pangrattato to serve.
- High fibre
Nutrition
4000 kj
Energy
33g
Fat Total
5g
Saturated Fat
10g
Fibre
43g
Protein
132mg
Cholesterol
1104.95mg
Sodium
10g
Carbs (sugar)
117g
Carbs (total)
All nutrition values are per serve
Notes
Pangrattato, a crisp breadcrumb mixture used in Italian cooking, is a great way to use up leftover bread.
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef
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