Pappardelle with cauliflower and Gorgonzola (Pappardelle con cavolfiori e Gorgonzola) from Vegetables from an Italian Garden: Season-by-Season Recipes by Charles Nardozzi

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Notes about this recipe

  • Delys77 on May 01, 2013

    Pg 412 We quite liked this. The gorgonzola sauce isn't overpowering and the garlic sauteed cauliflower is very nice. The whole dish comes together pretty easily and is well balanced. I would suggest going a bit heavier on the parmesan and mix some of it into the pasta before topping. I also went with 3 minced gloves of garlic instead of the one whole, and I left it in while sauteeing the cauliflower.

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