A vegetarian pasta dish.
1-1/2 cups cauliflower florets
1-1/2 tbsp butter
5 oz. Gorgonzola cheese, diced
3-4 tbsp milk (optional)
2-3 tbsp olive oil
1 clove garlic
1 tbsp chopped thyme
10 oz. fresh pappardelle
1/3 cup grated Parmesan cheese
Salt and pepper
Step 1: Parboil the cauliflower in salted, boiling water for 5 minutes, then drain, reserving the cooking water.
Step 2: Melt the butter with the gorgonzola in a small pan over very low heat, stirring continuously and adding a few tablespoons of milk if necessary. Do not let the mixture boil. Remove the pan from the heat.
Step 3: Heat the oil in a shallow pan. Add the garlic clove and cook over low heat, stirring frequently, for a few minutes, until lightly browned. Remove the garlic and discard. Add the cauliflower to the pan and cook, stirring occasionally, for 5 minutes. Sprinkle with the thyme and season with salt and pepper.
Step 4: Cook the pappardelle in the reserved cooking water, adding more boiling water if necessary, for 2-3 minutes, until al dente. Drain, turn into the pan with the cauliflower, and stir. Stir in the gorgonzola mixture, remove from the heat, and serve sprinkled with grated Parmesan.
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Reprinted with permission from Phaidon's Vegetables From an Italian Garden, $45 (2011 Phaidon).