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🦋 Autumn Leaves
You want to know what is a really excellent pasta? Foglio d'Autunno, is what. I bought a bag this evening to go with the dinner I was making for Ellen, and man -- I don't know if I have ever tasted a more pleasant pasta. It's really surprising, since noodles are usually made in regular shapes; these are like little irregular lumps of pasta in different colors. I recommend it. This recipe was inspired by A White Bear's Cauliflower Pasta Sauce. (For reasons too complicated to explain in this short context, you can log in to AWB's recipe site using as a password, the initial letters of the phrase "Why Must You Be Such A Little Bitch?") I was scanning through the wiki this afternoon looking for a dinner recipe; my eyes kept coming back to that one. Thanks AWB for reminding me of the existence of asiago cheese, which I had somehow forgotten about. Modified Cauliflower Pasta Sauce- one red onion
- garlic
- one head of cauliflower
- a bit of spinach
- grated cheese, asiago or romano
Sauté the onion, garlic and cauliflower in olive oil for a good long time, about half an hour. It's ready when the the cauliflower gets tender and pleasant to bite into. At this point you should put pasta into the water that you have been bringing to a boil.Add a few handfuls of cheese and the spinach leaves to the pan. As the cheese starts to burn, pour some liquid over it and stir well. (AWB used broth, I used white wine.) Turn the heat down to a simmer. When the noodles are ready, toss everything together in a bowl and serve.
It's a good dinner, and pretty easy to put together. I was worried when the cheese started burning, that I had done something wrong; but it turns into a really nice brown sauce in the wine.
posted evening of Friday, May 9th, 2008
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