Cauliflower Fettuccine
Fettuccine with cauliflower is a very good dish, but outside of what may be the canons of using cauliflower in the kitchen. Usually the pasta to combine with this vegetable is short pasta, tubes, dumplings, fusilli etc etc. Today I wanted to propose instead the fettuccine with cauliflower, a very tasty dish that could date back to Sicilian cuisine and in particular to Trapani. A simple but very tasty recipe, certainly of great effect for its beautiful color, which I particularly love. A few simple ingredients (of excellent quality) make this dish really special.
INGREDIENTS
320 g fettuccine Pasta Armandomedium-sized cauliflower80 g freshly grated pecorino romano cheese1 small garlic clovesalt to tasteextra virgin olive oil 2 tablespoonspepper to taste
TO DECORATE THE DISHsome raw cauliflower
PROCEDURE
Clean the cauliflower under running water and divide the cauliflower into small tops. In a high pot blanch the cauliflower in salted water for about 5 minutes (until piercing it with a fork will be tender but not too much), extract it from the pot keeping the water where we are going to cook the fettuccine. While the pasta is cooking, place the cauliflower tops inside the mixer glass, together with a ladle of cooking water, also add the pecorino cheese and a drizzle of extra virgin olive oil and blend everything, with the help of an immersion mixer, until a cream is obtained. Taste and possibly season with salt and pepper to your liking. Heat a pan with a drizzle of extra virgin olive oil, insert the clove of garlic to flavor, remove it and pour the cauliflower cream. Drain the pasta al dente, keeping the cooking water, add the fettuccine to the cream and sauté for about a minute. If the sauce should dry, add a little cooking water (a little at a time). With the help of tongs and a kitchen ladle, roll up the dough by turning it to form a sort of "skein", place it in the center of the plate and decorate by placing some crumbled raw cauliflower chips to give crunchiness and freshness to the dish.
Fettuccine with cauliflower is a very good dish, but outside of what may be the canons of using cauliflower in the kitchen. Usually the pasta to combine with this vegetable is short pasta, tubes, dumplings, fusilli etc etc. Today I wanted to propose instead the fettuccine with cauliflower, a very tasty dish that could date back to Sicilian cuisine and in particular to Trapani. A simple but very tasty recipe, certainly of great effect for its beautiful color, which I particularly love. A few simple ingredients (of excellent quality) make this dish really special.
INGREDIENTS
320 g fettuccine Pasta Armando
medium-sized cauliflower
80 g freshly grated pecorino romano cheese
1 small garlic clove
salt to taste
extra virgin olive oil 2 tablespoons
pepper to taste
TO DECORATE THE DISH
some raw cauliflower
PROCEDURE
Clean the cauliflower under running water and divide the cauliflower into small tops. In a high pot blanch the cauliflower in salted water for about 5 minutes (until piercing it with a fork will be tender but not too much), extract it from the pot keeping the water where we are going to cook the fettuccine. While the pasta is cooking, place the cauliflower tops inside the mixer glass, together with a ladle of cooking water, also add the pecorino cheese and a drizzle of extra virgin olive oil and blend everything, with the help of an immersion mixer, until a cream is obtained. Taste and possibly season with salt and pepper to your liking. Heat a pan with a drizzle of extra virgin olive oil, insert the clove of garlic to flavor, remove it and pour the cauliflower cream. Drain the pasta al dente, keeping the cooking water, add the fettuccine to the cream and sauté for about a minute. If the sauce should dry, add a little cooking water (a little at a time). With the help of tongs and a kitchen ladle, roll up the dough by turning it to form a sort of "skein", place it in the center of the plate and decorate by placing some crumbled raw cauliflower chips to give crunchiness and freshness to the dish.
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