Cauliflower Soup
I made this soup for dinner yesterday and Dennis and I concluded that it was a great success. It was very tasty and, as Mario Batali described, a "great rib-sticker." Yes, this is yet another recipe we tried from Mario Batali's "Molto Italiano." The cookbook has now surpassed my other favorite - The Gourmet Cookbook - in terms of number of recipes tried. I followed the recipe almost to the letter. I used yellow onion instead of the red onion called for and I substituted Orzo for the Mezza Ziti (and changing the cooking time accordingly). I think it doesn't matter what pasta is used to thicken the soup, as long as it is small. By the way, the pinch of red pepper flakes is important. The point of the pinch is to add flavor without the kick. A very nice touch.
Makes 4 servings
1/4 cup Extra Virgin Olive Oil
2 pounds Cauliflower, trimmed, cored, and cut into florets.
1 medium Red Onion, cut into 1/8 inch dice.
4 cloves Garlic, thinly sliced
2 Bay Leaves
pinch of Hot Red Pepper Flakes
4 cups Chicken Stock
1 cup Basic Tomato Sauce (see the next blog entry)
Salt and Pepper
8 ounces Mezza Ziti
In a large pot, heat the olive oil over medium-high heat until hot. Add the cauliflower florets and cook, stirring frequently until just beginning to become tender and light golden brown, about 10 minutes. Add the onion, garlic, bay leaves, and red pepper flakes and cook for 5 minutes, stirring often.
Add the chicken stock and tomato sauce,, stir well, and bring to a boil. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 25 minutes.
Add enough water to bring the liquid back to its original level, season to taste with salt and pepper, and bring to a boil. Add the ziti and cook at a low boil for 2 minutes longer than the package instructions call for.
Turn off the heat, and adjust the consistency with water if necessary; the soup should be nearly as thick as porridge. Check the seasoning, divide the soup among warmed bowls, and serve.
Other notes: I cut the cauliflower florets into small and medium sized florets. They will break apart when tender. Also, Batali stated that this dish can be made vegetarian by substituting water or tomato juice for the chicken stock. Simply use more seasoning right before serving. I will report on the taste if I cook this dish this way.
Makes 4 servings
1/4 cup Extra Virgin Olive Oil
2 pounds Cauliflower, trimmed, cored, and cut into florets.
1 medium Red Onion, cut into 1/8 inch dice.
4 cloves Garlic, thinly sliced
2 Bay Leaves
pinch of Hot Red Pepper Flakes
4 cups Chicken Stock
1 cup Basic Tomato Sauce (see the next blog entry)
Salt and Pepper
8 ounces Mezza Ziti
In a large pot, heat the olive oil over medium-high heat until hot. Add the cauliflower florets and cook, stirring frequently until just beginning to become tender and light golden brown, about 10 minutes. Add the onion, garlic, bay leaves, and red pepper flakes and cook for 5 minutes, stirring often.
Add the chicken stock and tomato sauce,, stir well, and bring to a boil. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 25 minutes.
Add enough water to bring the liquid back to its original level, season to taste with salt and pepper, and bring to a boil. Add the ziti and cook at a low boil for 2 minutes longer than the package instructions call for.
Turn off the heat, and adjust the consistency with water if necessary; the soup should be nearly as thick as porridge. Check the seasoning, divide the soup among warmed bowls, and serve.
Other notes: I cut the cauliflower florets into small and medium sized florets. They will break apart when tender. Also, Batali stated that this dish can be made vegetarian by substituting water or tomato juice for the chicken stock. Simply use more seasoning right before serving. I will report on the taste if I cook this dish this way.
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