“Cauliflower is nothing but cabbage with a college education”
A special thanks to everyone that stopped by to see my onstage appearance at the Philly Gourmet Food and Wine Show at the Valley Forge Casino..was it already a week ago? lots of fun, great food and wine! Philly is truly a foodie haven!
Well, not sure where you are but wherever I am it seems that cauliflower is everywhere!..nothing wrong with that… Take advantage of the fresh, local cauliflower available now and use it in a pasta dish. Orecchiette (little ears) pasta pairs great with this dish.And lunch was an absolutely delcious one with this dish…
Orecchiette Pasta with Cauiflower & Pecorino
*1 lb Orrecchiete Pasta
*1 lb fresh, red, ripe tomatoes (plum or vine ripened)
*1/2 lb fresh cauliflower-(florets only)
*1 clove garlic
*1 small onion finely chopped
*1 sage leaf
*1/4 cup freshly grated pecorino cheese
*pinch of dried thyme
*pinch salt and pepper
*2 tablespoons olive oil
Finely chop garlic, onion, place in saute pan with olive oil. Saute for 30 seconds. Filet tomatoes and place in saute pan, add in thyme, pinch of salt and pepper.
In a pot of salted boiling water, place in pasta, after 5 minutes place in cauliflower, cook till pasta is al dente. Drain in colander. Place pasta in sauce and toss gently. Sprinkle on pecorino cheese and freshly grated black pepper,serve.
Get your copy of the book selected as the Best Italian Cuisine Book in the USA-The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
Peace, Love & Pasta,
November 10th –see you for a sampling/book signing/reading from The Basic Art of Italian Cooking book series..they are already..looking forward to seeing you Collegeville
Thanks to Pam Margolis for the photo of my book display at Collegeville Book Store..see you there