4 servings - Prep time : 15 min - Cook time : 25 minutes
Ingredients:
1/4 cup and 1 Tbsp olive oil
1 medium onion, very thinly sliced
4 cups very small cauliflower florets (~1lb)
5 cups very small cauliflower florets (~ 3/4lbs)
1 pinch cinnamon
1 pinch ground cloves
sea salt
Black pepper
1 lb mezzi rigatoni (although other pasta is acceptable :-p)
3 cups grated pecorina Toscano or Grana Padano cheese (Parmesan acceptable :-p)
2 large egg yolks
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- Bring large pot of salted water to a boil.
- In a large skillet, heat oil over medium-high heat; add onion. Reuce heat to low and cook , stirring occasionaly, until tender and golden, about 20 minutes.
- Meanwhile, cook cauliflower in the boiling water until tender, about 6 minutes. Using a slotted spoon, transfer cauliflower to a bowl. Add broccoli to the boiling water and cook until just tender yet still firm to the bite, about 4 minutes. Again, using a slotted spoon, transfer broccoli to a second bowl. Reserve pot of water.
- When onion is tender and golden, add cauliflower, cinnamon, cloves and a generous pinch of pepper, cook over medium heat, breaking apart cauliflower florets into small pieces. 2 minutes. Remove pan from heat.
- Return pot of water to a boil. Add pasta and cook until pasta is about 2 minutes from al dente.
- Add broccoli. Continue to cook until pasta is al dente.
- Reserving 1/2 cup pasta cooking liquid, drain pasta and broccoli and transfer to large serving bowl.
- Add cauliflower mixture, scraping all of the oil from the pan into bowl. Add 1/4 cup pasta cooking liquid, cheese and egg yolks. Quickly toss to combine well. Add more pasta cooking liquid to moisten if desired.
- Season with salt and pepper to taste.
- Serve immediately.
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From Cucina Italiana Magazine
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