Title: Porcini Ravioli Salad With A Garlic-Anchovy-Evoo Dressing
Categories: Salad, Singapore
Yield: 2 Servings
1 lg Purple cauliflower; cut into
-florets, about 5 c
1 lg Broccoli; cut into florets,
-about 5 c
1 cn Anchovies; about 5 fillets
1/2 c Almond flakes
10 cl Garlic; sliced thinly into
-chips
4 Fresh rosemary sprigs
1 c Edamame; cooked and peeled
250 g Pkg porcini mushroom ravioli
1 c Extra virgin olive oil
Salt
Toss purple cauliflower florets in EVOO, salting lightly, and
roasting at 220°C/430°F for about 35 minutes, turning up to
230°C/450°F for the last 5 minutes to really brown up those edges.
In the meantime, fry anchovies in 4 tb EVOO on low heat, mushing up
the anchovies into the oil, about 3 minutes. Don't worry about the
anchovies smelling fishy or the little fish bones or that the mush
looks like crap, it will melt and mellow out into a glorious golden
toasty accent to the garlic and nuts, trust me.
Add almond chips and toss, letting it toast 1 minute. Add garlic
chips and toss.
Add rosemary and toast another 7 minutes or until the garlic is
crispy and golden brown. Turn off heat and remove rosemary.
Toss broccoli florets in EVOO, salting lightly, and roast at 220°C
for about 35 minutes, turning up to 230°C for the last 5 minutes.
Cook ravioli according to package directions in salted water,
draining it about 30 seconds before its prescribed cooking time and
reserving a few tb of salty pasta water.
Add pasta and 1 tb pasta water to the anchovy-garlic chip-almond EVOO
blend and turn on heat to medium, tossing through. Turn off heat
thereafter.
Assembly time: intersperse the ravioli with roasted cauliflower and
broccoli and top with edamame and extra lashings of toasty
anchovy-flavoured garlic and almond chips.
