Featured Cookbook

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1. Orecchiette with Cauliflower

2. Fried Egg Noodles with Pork

3. Pasta and Vegetables Au Gratin

Book Description

A history of noodles, noodle making, and noodle varieties is followed by more than eighty recipes for international dishes from such diverse locales as Italy, Eastern Europe, and Japan--including soups, pasta salads, a variety of entrees, and some desserts.

... (more)

The Pasta Bible (Bible)

Authors: Christian Teubner,Silvio Rizzi,Tan Lee Leng

Date: October 2002

ISBN: 1552854337

Publisher: Whitecap Books

Paperback

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This simple recipe from southern Italy can also be made with broccoli.

• 1 3/4 pounds cauliflower florets, without stems or leaves

• 2 unpeeled garlic cloves, crushed

• 2 tablespoons butter

• 2 tablespoons vegetable oil

• 8 anchovy fillets cut in small pieces

• 1/2 pound tomatoes, peeled, seeded, and chopped

• 2 tablespoons chopped fresh parsley

• 1/2 teaspoon salt

• Freshly ground black pepper

• 1 pound orecchiette (little ears)

• Freshly grated pecorino Romano cheese for serving

1. Put the cauliflower florets and garlic in a pan of boiling water and cook 4 to 5 minutes; drain. Remove the garlic and discard.

2. Heat the butter and oil in a frying pan and saute the anchovies briefly.

3. Add the tomatoes and parsley, and season with salt and pepper.

4. Let simmer while you cook the orecchiette in boiling salted water until al dente.

5. Drain the pasta and mix with the tomato sauce and cauliflower. Transfer to pre-warmed plates and serve grated pecorino.

More From This Book:

1. Orecchiette with Cauliflower

2. Fried Egg Noodles with Pork

3. Pasta and Vegetables Au Gratin

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