Farfalle with Chanterelles and Cauliflower
Pasta and Pizza • Author's
Description
A competition in tenderness between the team of chanterelles and the small florets of cauliflower, which even resemble each other. On butterfly-shaped pasta, these little morsels look particularly endearing. They make you want to rescue them and immediately send them to your mouth, grabbing a spoonful of thick, fragrant sauce seasoned with pepper, thyme, and garlic along the way. In creating this simple dish for a local wine bar, John Smith pays meticulous attention to the quality of the ingredients and showcases an innate sense of composition.
Ingredients
- Fettuccine Pasta 5 oz
- Pickled Chanterelles 5 oz
- 33% Cream 0 fl oz
- Olive Oil 0 fl oz
- Chicken Broth 0 fl oz
- Spices 0 oz
- Garlic 1 clove
- Cress salad 0 oz
- Butter 0 oz
- Cauliflower 0 oz
- Parmesan Cheese 0 oz
- Thyme 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cook the pasta in a large pot of boiling salted water until al dente.
Step 2
Break the cauliflower into small florets and sauté in butter until tender, but still holding their shape.
Step 3
Heat olive oil in a skillet, add the chanterelles, and sauté for 5-7 minutes until golden brown.
Step 4
Add the cream and chicken broth, then add the cauliflower. Season with salt, freshly ground black pepper, and allspice, along with thyme. Bring the sauce to a boil and, stirring occasionally, reduce it by half.
Step 5
Add the pasta to the sauce, toss to combine, and heat until the sauce and pasta are well blended.
Step 6
Serve the pasta with chanterelles, sprinkled with grated Parmesan.
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