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Pappardelle With Cauliflower And Gorgonzola

From Vegetables From An Italian Garden, published by Phaidson, $49.95.

Preparation time: 25 min Cooking time: 25 min

Serves 4

— 200 g /7 oz cauliflower, divided into florets

— 20 g /¾ oz butter

— 150 g /5 oz Gorgonzola cheese, diced

— 3–4 tablespoons milk (optional)

— 2–3 tablespoons olive oil

— 1 clove garlic

— 1 tablespoon chopped thyme

— 275 g /10 oz fresh pappardelle

— 25 g /1 oz Parmesan cheese, grated

— salt and pepper



Parboil the cauliflower in salted, boiling water for 5 minutes, then drain, reserving the cooking water. Melt the butter with the Gorgonzola in a small pan over very low heat, stirring constantly and adding a few tablespoons of milk if necessary. Do not allow the mixture to boil. Remove the pan from the heat.

Heat the oil in a shallow pan. Add the garlic clove and cook over low heat, stirring frequently, for a few minutes, until lightly browned. Remove the garlic and discard.

Add the cauliflower to the pan and cook, stirring occasionally, for 5 minutes. Sprinkle with the thyme and season with salt and pepper.


Cook the pappardelle in the reserved cooking water, topped up with more boiling water if necessary, for 2–3 minutes, until al dente. Drain, tip into the pan with the cauliflower and stir. Stir in the Gorgonzola mixture, remove from the heat and serve sprinkled with the grated Parmesan.

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