Linguine with Cauliflower and Brown Butter
Pasta and Pizza • European
Description
Linguine with Cauliflower and Brown Butter
Ingredients
- Coarse flour cookies ¾ cup
- Butter 6½ tablespoons
- Cauliflower 1⅕ kg
- Coarse Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves 10 pieces
- Shallot 1 piece
- Green Tagliatelle Pasta 20 oz
- Chopped Sage Leaves ¾ cup
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Cut the cauliflower into small florets. Finely chop the shallot.
Step 2
Place the croutons in a plastic bag and crush them into crumbs.
Step 3
In a large skillet, melt 1.5 tablespoons of butter over medium heat. Add the cauliflower and salt. Sauté for 15 minutes, then add ¼ cup of water and cook until tender for another 3–4 minutes.
Step 4
Meanwhile, in a pot of boiling salted water, cook the pasta until al dente. Drain, reserving ½ cup of the water.
Step 5
In the pot used for the pasta, melt the remaining 5 tablespoons of butter over medium heat. Add the sage leaves and shallot. Sauté for about 3 minutes, until the butter turns light brown.
Step 6
Then add the pasta, cauliflower, parsley, and parmesan. Season with salt and pepper. Toss, adding the reserved water to achieve the desired consistency. Sprinkle with croutons and serve.
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