March 15, 2021
Pasta is what is for Dinner!
Saint Peter Food Co-op
This is delicious!
½ cup panko bread crumbs
Salt and pepper
2 Tbsp. olive oil
1 large head of cauliflower, cored and cut into 1-inch florets
1 onion, chopped fine
½ tsp. fresh thyme
1 lb. campanelle (or bowties if you prefer)
4 cups chicken or vegetable broth
½ cup dry white wine
3 Tbsp. minced fresh parsley
1 tsp. lemon juice, plus lemon wedges for serving
Cook bacon in 12-inch skillet over medium-high heat until crispy, 5-7 minutes. Add panko and ¼ tsp. pepper and cook, stirring frequently until panko is well browned, about 4 minutes. Transfer panko mixture to bowl and wipe out skillet.
Heat 5 tsp. oil in skillet over medium-high heat until shimmering. Add cauliflower and 1 tsp. salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. Will steam a little during this process, so don’t overcook.
Heat 1 tsp. oil in a Dutch oven over medium heat until shimmering. Add onion, thyme, and ½ tsp. salt; cook, stirring frequently until onion has softened, 4-7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to a simmer. Cook pasta, stirring occasionally, until most of the liquid is absorbed and pasta is al dente, about 10 minutes.
Remove pot from heat; stir in parsley, lemon juice, and cauliflower; season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.
March 24, 2021
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!