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Fusilli Cavolfiore

Photo: Barilla Foodservice

From: Chef Ron Olsheski, Mario’s, Rochester, NY. Yield: 6 servings.

1 lb. fusilli
1 head cauliflower, blanched and cut into small flat pieces
6 cloves garlic, chopped
4 oz. pine nuts
4 oz. raisins
½ cup extra virgin olive oil
4 oz. unsalted butter
4 oz. breadcrumbs, Italian style
1 cup pasta cooking water or chicken stock

Cook pasta in boiling salted water for 8 to 10 minutes or until it is cooked to preference. Drain pasta and set aside.

Toast breadcrumbs in a 350°F oven for 10 minutes until golden brown. Heat oil in large skillet over high heat. Add cauliflower and sauté to brown and slightly crisp it on the outside. Add chopped garlic and raisins. Cook until garlic is golden and raisins puff up. Add cooked pasta and pasta water or chicken broth. Simmer over high heat until liquid is reduced by half. Add butter and season with salt and pepper. Garnish with toasted breadcrumbs.

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