Torchio with cauliflower, cavolo nero, currants, and pine nuts from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 308) by Suzanne Goin and Teri Gelber

  • thyme
  • chiles de árbol
  • Show all ingredients...

  • EYB Comments

    Can substitute orecchiette pasta or penne pasta for torchio pasta.l

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute orecchiette pasta or penne pasta for torchio pasta.l

  • nutrica6 on January 18, 2024

    This recipe uses a lot of pans, has a lot of different elements that cook separately, and takes time. I thought the finished product was delicious. The breadcrumbs are possibly the most important part for texture. If you have time and are looking for a project, this is a really nice dinner. The anchovies in salt can be found on Amazon, doesn't say in the recipe but they need to be rinsed and soaked in water for 10 min then filleted. It's not as difficult as it sounds.

  • DKennedy on November 20, 2019

    Making a variation of this for Mah jong lunch tomorrow. I agree with Jules, it is a ton of work as written. I am making the first leg of this recipe (the kale part, but I am adding 6 mild Italian sausages and a can of white beans). I will forego the second leg (cauliflower), but will still top with bread crumbs and the pine nut mixtures. The kale - sausage sauté is already made and will be reheated tomorrow. The pine nut topping will be made tomorrow morning, along with the breadcrumbs. So really it is just reheating, making the pasta and assembly at the last minute so much more do-able. I will serve with parm and ricotta salata on the side.

  • julesamomof2 on August 19, 2017

    Man, this is a lot of work for a pasta dish. It is delicious, no doubt about that, but I find I don't turn to it often. Too much work to make for family, and the flavors might not appeal to everyone, so while I love it, I don't see myself serving it to company.

  • DKennedy on September 10, 2012

    Excellent but use less chili peppers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.