eighteen billion

October 22 [Wed], 2014, 18:40

I usually bulk up our pasta dishes with a vegetable and, more often than not, that vegetable is cauliflower. It’s a great vessel for any sauce and blends right into the flavor or texture of the pasta. In fact, in some dishes like my baked ziti (so sorry for the gross, ancient pictures ? I swear I’m going to make this again as soon as I have an oven ? ah, my eyeballs!), you can’t even tell it’s there.


I know I wasn’t the first person to figure this out; or probably even the eighteen billion and sixth. I’m just saying it’s a neat thing to do.Pasta con Cavafiore: Sicilian Cauliflower PastaCauliflower is a core part of this traditional Sicilian dish, named, not surprisingly, Pasta con Cavofiore. The flavors are unusually exotic for Italian cuisine: rich saffron, complex anchovy, sweet currant and refreshing cauliflower. There’s no heavy sauce here; just onion, garlic, olive oil, and a whisper of Parmesan. It’s not traditional but I really prefer this with the flavor of whole wheat pasta.


If you can’t find anchovies, you can substitute a tablespoonful or so of anchovy paste. Don’t leave it out if you can avoid it. Even though it will smell fishy when you first open the tin and add them to the pan, they dissolve away into nothing but an extra deep layer of flavor. I know how nerdy-lame that sounds and am embarrassed that I typed it but just add the darn anchovy unless you’re vegetarian or allergic.


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