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- Linguine with Cauliflower and Mushrooms
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- Ingredients:
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- 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 virgin olive oil
3 garlic cloves, minced
1 pound 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 pound linguine
Grated pecorino cheese (for table serving)
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- Directions:
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- Combine ricotta and pecorino cheese
together, set aside.
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- 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.
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- Remove vegetable with slotted spoon, reserve
liquid to cook linguine.
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- 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.
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- Stir in cauliflower and continue cooking for
8 minutes. If mixture becomes too dry add some reserved liquid
or plain chicken stock.
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- 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.
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- Optional: Anchovy strips
on top with plenty of chopped parsley. Serves 8.
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- That's it!
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