Penne with Cauliflower
This blog, I realize, is becoming almost a recipe by recipe review of Mario Batali's cookbook, "Molto Italiano." We do love the cookbook. Of the recipes we tried - many, many - only a handful were so-so. One - Green Fettuccine with Chicken Livers - was outright yucky, which was surprising since I am a liver lover. But I suppose I have my limits. I met my match in that recipe. Even I was livered out after the third bite.
Well, you are not likely to be Cauliflowered out by the following recipe. In fact, the first time I made it, Brian, my friend, commented that he could stand to have double the cauliflower in the dish. He loved the nutty, caramelized flavor of the slow cooked cauliflower, as well as the garlic. Since then, I add another quarter to half of a head of a cauliflower to the one head Batali called for, depending on the size of the cauliflower. You may too if you wish. It looks like a lot at first, but they shrink! Really yummy. By the way, 1/2 cup of olive oil might seem like a lot, but you need it. Try to get good, fresh tasting olive oil too.
1/2 cup Extra-Virgin Olive Oil
4 Cloves garlic, crushed
1 head Cauliflower, cored and broken into florets.
Salt and freshly ground Black Pepper
1 lb Penne
1/2 cup finely chopped Italian Parsley (don't use curly parsley)
1/2 cup Freshly grated Parmigiano-Reggiano
In a 10 to 12 inch saute pan (or deep saute pan or large pot, for easy stirring), heat the olive oil over medium heat until hot. Add the garlic and cook gently until softened and very light brown (30 seconds in my Le Creuset, about 2 minutes by Batali's count). Add the cauliflower, season with salt and pepper, stir well and cook first over medium heat for 12 to 14 minutes and then low heat for another 10 minutes (until cauliflower is very tender).
In the meanwhile, cook the Penne as instructed by package until al dente.
Drain the pasta and add to the cauliflower. Add the parsley and toss. Serve in warmed bowls and top with Parmigiano.
Serves 6, or 4 greedy mouths.
Well, you are not likely to be Cauliflowered out by the following recipe. In fact, the first time I made it, Brian, my friend, commented that he could stand to have double the cauliflower in the dish. He loved the nutty, caramelized flavor of the slow cooked cauliflower, as well as the garlic. Since then, I add another quarter to half of a head of a cauliflower to the one head Batali called for, depending on the size of the cauliflower. You may too if you wish. It looks like a lot at first, but they shrink! Really yummy. By the way, 1/2 cup of olive oil might seem like a lot, but you need it. Try to get good, fresh tasting olive oil too.
1/2 cup Extra-Virgin Olive Oil
4 Cloves garlic, crushed
1 head Cauliflower, cored and broken into florets.
Salt and freshly ground Black Pepper
1 lb Penne
1/2 cup finely chopped Italian Parsley (don't use curly parsley)
1/2 cup Freshly grated Parmigiano-Reggiano
In a 10 to 12 inch saute pan (or deep saute pan or large pot, for easy stirring), heat the olive oil over medium heat until hot. Add the garlic and cook gently until softened and very light brown (30 seconds in my Le Creuset, about 2 minutes by Batali's count). Add the cauliflower, season with salt and pepper, stir well and cook first over medium heat for 12 to 14 minutes and then low heat for another 10 minutes (until cauliflower is very tender).
In the meanwhile, cook the Penne as instructed by package until al dente.
Drain the pasta and add to the cauliflower. Add the parsley and toss. Serve in warmed bowls and top with Parmigiano.
Serves 6, or 4 greedy mouths.
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