Tag Archives: Pasta with cauliflower

PASTA con cavolofiore, salsicce di maiale e ceci (pasta with cauliflower, pork sausages and chickpeas)

Over the last 10 days there has been little time to write or to take photos of all the food consumed over this period.

Not all the food has been elaborate, but here is one simple dish that I prepared for friends.

Pasta with pork fennel sausages, chickpeas, cauliflower,  fennel seeds, fresh bay leaves, saffron and marinated feta.

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.

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.

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.

CHICKPEAS and simple food

Let’s make the most of simple, healthy food. Let’s not panic about not having fully stocked pantries.

There are always chickpeas and other pulses in my pantry and freezer. I soak pulses overnight, change the water and then cook them on low heat. Once cooked, I transfer the surplus into glass jars and store them in my freezer. Easy, nutritious and on hand.

Here are two things that I cooked recently using chickpeas.

Pasta with cauliflower, short pasta and chick peas:

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The other, chickpeas, saffron, mushrooms and eggplants:

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I really enjoy making the most of the ingredients I have on hand. This is one of the reasons why I like camping or preparing a meal in Airbnbs in fabulous parts of the world….You do not have everything…cannot pop into a particular store to buy things so you have to be creative and use what you have.

The pasta dish was very simple. In the photo you see chickpeas, passata, herbs and chillies. The herb I used is  nepitella that grows on my balcony and is ultra plentiful at the moment. You may have oregano, basil, thyme, marjoram or just plain parsley on hand.

The vegetable is common, white cauliflower…easily available, keeps well in  the fridge for a long time. I like to use spring onions, rather than onions, but the choice is yours. There is garlic and stock. Stock is always in my freezer. Like I cook and store pulses, there are jars of broth or stock on hand.

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The method is nothing novel. Most of my cooking begins with extra virgin olive oil, garlic, onion (if using both), sautéed. Add main ingredients. In this case cauliflower, sauté again, add stock, herbs, seasoning and passata (not much, just to colour). Cover and cook. Very Italian.

I cooked the short pasta separately, but I could have added more stock and cooked the pasta in the cauliflower concoction.  You can tell by the photos that I intended this dish to be a wet pasta dish.

Now for the other. I cannot call it anything because I had no background for this recipe. Once again it was making use of what I had in my fridge. It tasted great and I may not make it again, but if I do it could be different. It all depends what you have on hand.

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A spring onion, sautéed. Add mushrooms, I left them whole. Sautéed once again. Add chickpeas, eggplant (I cut it lengthwise) saffron, herbs, seasoning and the chickpea broth. The chickpeas are stored in their cooking liquid, and this is the broth. I used marjoram as the herb this time (the plant on my balcony needed trimming) and decorated the dish with fresh mint.

Is it regional Italian?

Certainly the basic cooking methods and ingredients could be Italian or Mediterranean at least. Like all of us, as a cook we rely on our experiences and knowledge of particular cuisines. Is it something that my mother would have made? Maybe the cauliflower pasta has common roots.

Being creative in my kitchen gives me much pleasure.