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Linguine with Cauliflower and Mushrooms
Linguine with Cauliflower and Mushrooms
(Linguine con Funghi e Cavolfiore)
 
 
Ingredients:
 
1 cup ricotta cheese
1/3 cup grated pecorino cheese
1 teaspoon salt
1 medium head of cauliflower, trimmed and cut into florets
1/2 cup extra virgin olive oil
3 garlic cloves, minced
1 lb 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 lb linguine pasta
Grated pecorino cheese (for table serving)
 
Directions:
 
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, scallions, fennel, 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 ad more water to it. Then 'al dente' about 10-12 minutes.
 
Drain and top with vegetable mixture and crushed peppercorns.
 
Optional: Anchovy strips on top with plenty of chopped parsley. Serves 8.
 
That's it!
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