Your Life A to Z Recipe: Monday, October 13th, 2014 - Warm Cauliflower Salad and Black Pepper SpaghettiPosted: Updated:
Black Pepper Spaghetti
For the pasta:
3 1/2 cups all-purpose flour plus 1/2 cup for dusting your work surface
4 jumbo eggs
1 tablespoon virgin olive oil
2 tablespoons finely ground fresh black pepper (in coffee grinder)
Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and pepper. Using a fork, beat together the eggs, oil and pepper and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
At this time you may roll the dough by hand (rolling pin) to a desired thickness and cut your noodles with a knife, otherwise you could use pasta machine for rolling and cutting your pasta.
For the dish:
4ea. 6oz. portions of spaghetti
3t. chopped garlic
1t. red chili flake
1T. chopped parsley
2T. grated parmesan cheese
1ea. lemon zest
2T. unsalted butter
In a large pot of salted boiling water cook your spaghetti for 3-4 minutes. While your pasta cooks warm the butter on medium to high heat in a sauté pan. Add your garlic, chili flake and lemon zest. Once your pasta is barely tender drop it in the sauté pan along with some residual water from the pasta water. Toss gently and then add your cheese and parsley. Serve family style or individually.
Warm Cauliflower Salad
1ea. acorn squash
½.c. golden raisins
½ c. capers (rinsed)
1bun. Tuscan/black kale
6c. vegetable oil
½ c. Olive oil
For the dish:
In a heavy bottom sauce pot warm the vegetable oil to 350 degrees. Deep fry the kale leaves until crisp, drain well and season with salt to taste.
Split the squash in half and remove all of the seeds. Slice the squash into half inch thick crescent moon shapes. Break down the cauliflower into bite size pieces.
Toss both the cauliflower and squash with the olive oil and salt (to taste) then roast at 500 degrees for 15mins or until tender.
Meanwhile in a blender puree the capers and raisins. Add warm water if necessary to process the mixture.
Once the vegetables are cooked toss immediately with the caper/raisin mixture, plate and garnish with fried kale chips.