If you’ve had it before, you understand. If you haven’t, prepare to have your cauliflower mind blown.
Serves 4 - 6
— Cauliflower, cored and broken into large pieces | 2 heads
— Canola Oil, or other neutral flavored oil | 1 pint
— Extra Virgin Olive Oil | 1/4 cup
— Garlic, sliced thinly | 2 oz
— Capers, drained and blotted dry | 3 oz
— Parsley, chopped | 1/2 bunch
— Chili Flake | 1-2 tsp.
— Calabrian Chilis, sliced | 3-4 chilies
— Coarse Breadcrumbs
Winter is coming and with it winter greens. To help you make best use of your market produce and impress your holiday guests, here’s a winter favorite from the Pizzeria.
w/ Guanciale and Calabrian Chili
— Collard Greens, washed, stems removed | 1- 2 bunches
— Guanciale or Pancetta, half inch diced | 10 - 12 oz
— Prosciutto trimmings or other cured pork product | 3 oz piece
— Extra Virgin Olive Oil | half cup
— Garlic Cloves, peeled and lightly crushed | 4 ea.
— Dried Arbol Chili Pods | 4 - 5 ea.
— Thyme | 3 - 4 sprigs
— Calabrian Chilies, thinly sliced, seeds removed
Bring a large pot of salted water to boil and blanch the collard greens for 2-3 minutes, until they have just the slightest bit of crunch left. Drain the greens and spread them out thinly on a baking sheet or plates to cool. When they are cooled enough to handle, squeeze all of the excess water out of them one handful at a time.
Meanwhile, place the diced Guanciale in a saucepan, cover with a quart of water, and bring it to boil. Turn down the heat to a medium boil, and cook the Guanciale until it is soft, juicy, and tender, anywhere from 10-15 minutes. Strain the Guanciale from the water and reserve the cooking liquid for later use.