From Minnie Giraldi
Linguine
with Cauliflower and Mushrooms
Makes 8 servings
Ingredients:
- 1 cup ricotta cheese &
- 1/2 cup fresh cheese
- 1/3 cup grated pecorino cheese
- 1 teaspoon salt
- 1 medium head of cauliflower, trimmed and cut into
florets
- 1/2 cup olive oil
- 3 garlic cloves, minced
- 1 pound mushrooms thickly sliced
- 6 scallions (cut into 2 inch strips) green part
also
- 1/2 head of fennel sliced
- 1/2 teaspoon crushed red pepper - or 1 red pod
- 1/2 teaspoon crushed whole peppercorns
- 1 pound linguine
- grated pecorino
Combine ricotta and pecorino cheese together, set
aside.
Bring a large pot of water to a boil and add salt
and cauliflower - cover and return to boil. Uncover and cook about 5
- 7 minutes.
Remove vegetable with slotted spoon, reserve liquid
to cook linguine.Heat olive oil and garlic in a large skillet, when
garlic is lightly browned stir in mushrooms and scallions, salt and
pepper (red), sauté 5 minutes.
Stir in cauliflower and continue cooking for 8 minutes.
If mixture becomes too dry add some reserved liquid or plain chicken
stock.
Boil linguine in reserved cauliflower water, add
more water to it if needed. Drain when al dente, about 10 - 12 minutes.
drain and top with vegetable mixture.
Optional- Anchovy strips on top with plenty of chopped
parsley.
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