Farfalle with Chanterelles and Cauliflower
Pasta and Pizza | Author's cuisine
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
A competition in tenderness between the team of chanterelles and the small florets of cauliflower, which even resemble each other. On butterfly-shaped pasta, these little morsels look particularly endearing. They make you want to rescue them and immediately send them to your mouth, grabbing a spoonful of thick, fragrant sauce seasoned with pepper, thyme, and garlic along the way. In creating this simple dish for a local wine bar, John Smith pays meticulous attention to the quality of the ingredients and showcases an innate sense of composition.
Ingredients
- Fettuccine Pasta - 3.5 oz
- Pickled Chanterelles - 2.8 oz
- 33% Cream - 1 fl oz
- Olive Oil - 0 fl oz
- Chicken Broth - 0 fl oz
- Spices - 0.1 oz
- Garlic - 1 clove
- Cress salad - 0.1 oz
- Butter - 0.5 oz
- Cauliflower - 2.1 oz
- Parmesan Cheese - 0.5 oz
- Thyme - 0 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cook the pasta in a large pot of boiling salted water until al dente.
Step 2
Break the cauliflower into small florets and sauté in butter until tender, but still holding their shape.
Step 3
Heat olive oil in a skillet, add the chanterelles, and sauté for 5-7 minutes until golden brown.
Step 4
Add the cream and chicken broth, then add the cauliflower. Season with salt, freshly ground black pepper, and allspice, along with thyme. Bring the sauce to a boil and, stirring occasionally, reduce it by half.
Step 5
Add the pasta to the sauce, toss to combine, and heat until the sauce and pasta are well blended.
Step 6
Serve the pasta with chanterelles, sprinkled with grated Parmesan.
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