Pasta with cauliflower, pork fennel sausages, chickpeas, fennel seeds, fresh bay leaves, saffron and marinated feta is one simple dish that I prepared for friends during a very busy time of year.
Not all the food has been elaborate or take a long time to cook and can tastes just as delicious. All the ingredients are easily found, and this too makes a difference to one’s sanity.
Short pasta is preferable and I used penne. Pecorino, being a stronger tasting cheese is better with these ingredients than Parmesan, but although feta is not an Italian cheese I often use it as a topping for pasta .
This pasta dish is simple to make.
Begin with sausages (out of casings) and onion sautéed in a little extra virgin olive oil.
Soak a big pinch of saffron in a little water and set aside.
To the sautéed sausages add cauliflower, separated into smaller pieces, fennel seeds and fresh bay leaves and toss around in the hot oil. Add the saffron (that has been soaking in a little water).
Add chickpeas and a little chickpea stock, cover and cook on moderate to gentle heat.
Combine it with cooked pasta and top with the feta. The feta will soften and will make the pasta more creamy.
MARINADED FETA
Marinated feta comes in handy for nibbles as well as using it as a creamy substitute for grated cheese. Like marinated olives, capers and preserved lemons, this is something that is nearly always in my fridge. and believe you me, it comes in very handy.
Ingredients: feta, dry oregano, fennel seeds, whole black peppercorns, bay leaves and extra virgin olive oil. The cheese must be totally submerged. Store it in the fridge.
Oh im making this, right up our alley!