Pasta con Cavolfiore e Pancetta

(Pasta with Cauliflower  and Pancetta)


1/2 Cup Olive oil
2 Tbl. Balsamic vinegar
1 Med. Cauliflower - florets only
4 Cloves Garlic - sliced thinly
2 Tbl. Pancetta - chopped
2 Tbl. Prosciutto - chopped
1 1/2 Tbl Flour - unbleached, all purpose
1/2 Lb. Pasta -  Rigatoni or Fusilli
1/2 Cup Parmesan cheese - freshly grated


Marinate the cauliflower in the olive oil, balsamic vinegar, garlic for 20 minutes.

Saute the pancetta and the prosciutto, then put all of these ingredients into a frying pan, and turn the heat to medium.  After about 10 minutes, add the cauliflower mixture, and cook for an additional 3-5 minutes.  Turn off the heat.

Put a pot of water to boil for the pasta.

When the pasta is almost cooked remove a cup of the pasta water and add to the cauliflower, then add the flower to the pan and stir until the sauce thickens.  By now the pasta should be cooked al dente.  Drain it and then , add it to the cauliflower sauce mixture, and cook over high heat for 1 minute, mixing thoroughly.

Serve immediately with a  generous portion of freshly grated Parmesan cheese.

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Last updated on:05/20/03 08:07:26 PM