Try this Pasta Nests with Creamy Cauliflower and Bechamel (Tuscan) recipe, or contribute your own.

Still searching for what to cook ?

Name: Pasta Nests with Creamy Cauliflower and Bechamel (Tuscan)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Chopped fresh Oregano; Salt and black; 5 tb Unbleached flour; 1 Head white cauliflower; 2 oz Butter; cut into 8-thin pats; 1 lb Vermicelli; 4 tb Extra-Virgin Olive Oil; 3 Garlic minced; 1/2 c Freshly grated; 1 tb White vinegar; 2 tb Butter; plus; 2 c milk

Find the most delicious recipes here

INGREDIENTS

1/4 ts Chopped fresh Oregano
Salt and black
5 tb Unbleached flour
1 Head white cauliflower
2 oz Butter; cut into 8-thin pats
1 lb Vermicelli
4 tb Extra-Virgin Olive Oil
3 Garlic ; minced
1/2 c Freshly grated
1 tb White vinegar
2 tb Butter; plus
2 c milk

Servings

INSTRUCTIONS

1. Break the cauliflower into florets, slashing any thick stalks lengthwise so all parts cook evenly. Boil until just tender in salted water with vinegar added (to keep the cauliflower white). Drain and chop finely. 2. Heat the oil in a large skillet. Saute the garlic over low heat until soft. Add the cauliflower and saute for 5 minutes, stirring frequently. Add the oregano, season with salt and pepper, and set aside. 3. Make the bechamel by melting 2 tablespoons butter in another skillet. Add the flour and stir with a fork to paste-like consistency. Whisk in the milk, pouring in a steady stream until the sauce has thickened. Keep warm. 4. Meanwhile cook the pasta until very al dente. Drain. 5. PREHEAT the oven to 350 degrees. Grease an 8 x 16-inch baking pan and spread 2 tablespoons of the bechamel sauce over the surface. 6. To assemble the pasta nests, twirl 10 strands into a nest with an open center. Place the nest in the baking dish and fill with cauliflower. Repeat until you have 16 nests. Pour the remainder of the bechamel over the nests, sprinkle with cheese, dust with pepper, and bake for 20 minutes. Serve immediately. SERVES 4; TIME: 75-90 minutes; Easy. mc-PER SERVING 41% cff: 837cals; 38 g fat MAKE AHEAD: The cauliflower can be cooked up to 4 hours in advance and refrigerated. >"Nidi Duccello," or "Pasta Nests with Creamy Cauliflower and Bechamel," from SOLO VERDURA, by Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98 Notes: When my friend Sheila, saw me making these pasta nests, she asked whether the flavor was any different than it would be if the pasta was simply tossed and baked without taking the time to twirl it into tests. "Well, no, I had to reply. Probably not." But then I thought about it again: Does presentation affect flavor? And having restructured the question into this saner more creative framework, I retracted my previous answer. "Actually," I told her, "it does. After all, dont you usually have a better day when youre looking your best?" Recipe by: SOLO VERDURA, by Anne Bianchi Posted to MC-Recipe Digest by KitPATh on Mar 26, 1998

NOTES

Alert editor

Pasta Nests with Creamy Cauliflower and Bechamel (Tuscan)

1/4 ts Chopped fresh Oregano
 Salt and black
5 tb Unbleached flour
1 Head white cauliflower
2 oz Butter; cut into 8-thin pats
1 lb Vermicelli
4 tb Extra-Virgin Olive Oil
3 Garlic minced
1/2 c Freshly grated
1 tb White vinegar
2 tb Butter; plus
2 c milk

1. Break the cauliflower into florets, slashing any thick stalks lengthwise  so all parts cook evenly. Boil until just tender in salted water with  vinegar added (to keep the cauliflower white). Drain and chop finely.    2. Heat the oil in a large skillet. Saute the garlic over low heat until  soft. Add the cauliflower and saute for 5 minutes, stirring frequently. Add  the oregano, season with salt and pepper, and set aside.    3. Make the bechamel by melting 2 tablespoons butter in another skillet.  Add the flour and stir with a fork to paste-like consistency. Whisk in the  milk, pouring in a steady stream until the sauce has thickened. Keep warm.    4. Meanwhile cook the pasta until very al dente. Drain.    5. PREHEAT the oven to 350 degrees. Grease an 8 x 16-inch baking pan and  spread 2 tablespoons of the bechamel sauce over the surface.    6. To assemble the pasta nests, twirl 10 strands into a nest with an open  center. Place the nest in the baking dish and fill with cauliflower. Repeat  until you have 16 nests. Pour the remainder of the bechamel over the nests,  sprinkle with cheese, dust with pepper, and bake for 20 minutes. Serve  immediately.    SERVES 4; TIME: 75-90 minutes; Easy. mc-PER SERVING 41% cff: 837cals;       38 g  fat    MAKE AHEAD: The cauliflower can be cooked up to 4 hours in advance and  refrigerated.    >"Nidi Duccello," or "Pasta Nests with Creamy Cauliflower and Bechamel,"  from SOLO VERDURA, by Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman  3/98    Notes: When my friend Sheila, saw me making these pasta nests, she asked  whether the flavor was any different than it would be if the pasta was  simply tossed and baked without taking the time to twirl it into tests.  "Well, no, I had to reply. Probably not." But then I thought about it  again: Does presentation affect flavor? And having restructured the  question into this saner more creative framework, I retracted my previous  answer. "Actually," I told her, "it does. After all, dont you usually    have a better day when youre looking your best?"    Recipe by: SOLO VERDURA, by Anne Bianchi    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 26,  1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (227g)
Recipe Makes: 4 Servings

Calories: 903
Calories from Fat: 493 (55%)

Amt Per Serving		% DV

	Total Fat 54.8g	73 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 26.1g
	Polyunsanturated Fat 18g
Cholesterol 2.4mg		1 %
Sodium 56.4mg		2 %
Potassium 68.7mg		2 %
Total Carbohydrate 101.8g		30 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 97.1g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 903

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe