Recipe - Forrest Gingolds Penne Con Cavolfiore

2 tablespoon Extra virgin olive oil
1 md Yellow onion; chopped fine
3 Anchovy fillets; chopped
fine
One fourth cup Currants or raisins
1 md Cauliflower head
One fourth cup Pine nuts; toasted
1 pound Penne pasta
Salt and white pepper
Finely chopped Italian
parsley

(Pasta Quills With Cauliflower) Soak raisins in hot water until softened.
Trim cauliflower and cut into florets; set aside. In a medium saute pan,
heat the olive oil over a low flame. Add the onion and cook until soft and
lightly golden brown. Add the anchovies and soaked currants and continue to
saute on low heat for 8 to 10 minutes. In a saucepan, boil the cauliflower
until very soft, almost mushy. Drain and combine with the onion/anchovy
mixture. Add some of the cauliflower cooking water to the mix so that it
doesn't get too dry. Cook the mixture for about 20 minutes more. Add Three fourths of
the pine nuts during the last five minutes. Cook the pasta to the al dente
stage in a big pot of boiling salted water. Drain, reserving a little of
the cooking liquid. Put the penne back into the cooking pot, add the
cauliflower mix to the pasta and stir on medium heat 1 to 2 minutes to
incorporate everything. Add salt and white pepper to taste. Use the
reserved pasta water at this point if the pasta seems dry. Garnish with the
remaining toasted pine nuts and chopped parsley. Makes 3 to 4 servings.
Recipe from Forrest Gingold, chef at La Pastaia in the De Anza Hotel,
downtown San Jose, CA. Formatted by Lynn Thomas dcqp82a@prodigy.com.
Source: West Magazine, San Jose Mercury News 2898. Lynn's notes: Made
this 22598; used anchovy paste and added 2 more tbsp. olive oil, 1/2
stick butter, cooked fresh asparagus and One half cup shredded parmesan cheese.
This was a delicious dinner that made 4 large helpings.

Recipe by: San Jose Mercury News 2898

Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Feb 26, 1998