As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Recipe provided by Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Rare Wisdom from My Life, Oxmoor House, 2015, courtesy of Martha Stewart Living Omnimedia, Inc. Serves 6. Ingredients: 1 head cauliflower, cut into small florets with thick stems discarded, 3/4 cup walnuts, halves or pieces, 1 (2-ounce) tin-packed anchovy fillets, 5 cloves garlic, peeled, 2 cups packed baby arugula, 1 cup packed fresh flat-leaf parsley leaves, 1/2 cup extra-virgin olive oil, 3/4 teaspoon crushed red pepper, 1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving, finely grated zest of 1 lemon, 1 pound spaghetti, salt and freshly ground black pepper, Emerils Toasted Breadcrumbs, for serving. Directions: 1. Pulse the cauliflower florets in a food processor until they resemble coarse crumbs, with some pieces the size of peas or slightly smaller. Transfer to a bowl and set aside. 2. To the food processor (no need to clean the bowl), add the walnuts, anchovy fillets, oil, garlic, arugula, parsley, 1/4 cup oil, and red pepper. Pulse until the mixture comes together to form a coarse paste. Add the cheese and lemon zest and pulse briefly to combine. Set aside. 3. Bring a large pot of water to a boil, generously salted – it should taste like seawater. Add the spaghetti and cook until al dente, usually 8 to 9 minutes. Drain the spaghetti, reserving 2 cups of the pasta water. 4. While the spaghetti cooks, heat the remaining 1/4 cup oil in a 14-inch skillet over high heat. When the oil is hot, add the cauliflower and cook, stirring frequently, until it starts to brown around the edges and smells nutty, 5 to 6 minutes. Stir in the arugula-garlic sauce and briefly cook, then remove the pan from the heat. 5. Return the skillet to medium-high heat, add the drained spaghetti and 1 cup of the reserved pasta water. Toss the spaghetti
Avery
27.04.2023 @ 16:59
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Recipe provided by Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Rare Wisdom from My Life, Oxmoor House, 2015, courtesy of Martha Stewart Living Omnimedia, Inc. Serves 6. Ingredients: 1 head cauliflower, cut into small florets with thick stems discarded, 3/4 cup walnuts, halves or pieces, 1 (2-ounce) tin-packed anchovy fillets, 5 cloves garlic, peeled, 2 cups packed baby arugula, 1 cup packed fresh flat-leaf parsley leaves, 1/2 cup extra-virgin olive oil, 3/4 teaspoon crushed red pepper, 1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving, finely grated zest of 1 lemon, 1 pound spaghetti, salt and freshly ground black pepper, Emerils Toasted Breadcrumbs, for serving. Directions: 1. Pulse the cauliflower florets in a food processor until they resemble coarse crumbs, with some pieces the size of peas or slightly smaller. Transfer to a bowl and set aside. 2. To the food processor (no need to clean the bowl), add the walnuts, anchovy fillets, oil, garlic, arugula, parsley, 1/4 cup oil, and red pepper. Pulse until the mixture comes together to form a coarse paste. Add the cheese and lemon zest and pulse briefly to combine. Set aside. 3. Bring a large pot of water to a boil, generously salted – it should taste like seawater. Add the spaghetti and cook until al dente, usually 8 to 9 minutes. Drain the spaghetti, reserving 2 cups of the pasta water. 4. While the spaghetti cooks, heat the remaining 1/4 cup oil in a 14-inch skillet over high heat. When the oil is hot, add the cauliflower and cook, stirring frequently, until it starts to brown around the edges and smells nutty, 5 to 6 minutes. Stir in the arugula-garlic sauce and briefly cook, then remove the pan from the heat. 5. Return the skillet to medium-high heat, add the drained spaghetti and 1 cup of the reserved pasta water. Toss the spaghetti