Pine nut pasta cavalfiore from Moosewood Restaurant New Classics: 350 Recipes For Home-Style Favorites And Everyday Feasts by Moosewood Collective

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Notes about this recipe

  • wester on September 03, 2010

    Very good. Pasta with cauliflower and Sicilian influences: pine nuts, currants, saffron. I prefer using both grated cheese for saltiness and fried bread crumbs for crunch. I don't know what kind of dried tomatoes they are used to, but mine certainly don't mimic anchovies. I actually might put a couple of anchovies in if I make this for non (or demi)vegetarians. And I don't know where they got the 1 1/4 hour cooking time. I took a very leisurely 3/4 hour and I think it can be done in 1/2 hour.

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