"Pasta with Cauliflower, Currants and Nuts"
1 1/2 cups ricotta cheese
1/3 cup grated Parmesan cheese
1/2 cup milk or light cream
pinch of nutmeg
1/2 pound (225g) medium-zided shaped pasta, I used Fusilli
3 tbsp olive oil (divided)
1 small head cauliflower, cut into bite-sized pieces and florets
1 egg, beaten
2 cloves garlic, minced
1/3 cup toasted pinenuts, or 1/2 cup chopped walnuts
1/3 cup currants (raisins may be substituted)
2 tbsp butter
salt and freshly ground pepper to taste
Combine the first 4 ingredients in a small bowl, mix well and set aside.
Begin cooking the pasta at this point. When it is done, drain it and transfer to a covered casserole dish.
Heat 2 tablsepoons of the olive oil in a large skillet. When it is hot, stir-fry the cauliflower pieces over the moderate heat until they are tender-crisp. Beat the egg in a bowl large enough to accommodate the caulifower, then transfer it in and mix until the pieces are evenly coated with the egg.
In the same skillet, heat the remaining olive oil and saute the garlic over moderately low heat until it is golden. Add the cauliflower and saute, stirring continuously, until the egg is set. Add the nuts, currants, butter, salt and pepper, and ricotta mixture and simmer just until thoroughly heated through. Pour over the pasta and toss well.
For more food related posts, visit Beth Fish Reads for her "Weekend Cooking" meme. Join in the fun and add a link to your recipe, book or movie review or other food based post.