I am trying hard not to add to my extensive cookery book collection until I have passed on a few. But when a new Nigel Slater book comes out I just cannot resist . Here is the first recipe I tried from his latest book ” A Cook’s Book”. And very good it is too, especially on the days when you want a quick, comforting cheesy supper. I couldn’t get any dill on this occasion, but use it if you can.
Ingredients
- 100 g parmesan
- 1 medium cauliflower
- 30 g butter
- 3 tbsps olive oil
- 125-150 g orecchiette
- 250 ml double cream
- 10 g dill fronds
Servings:
Instructions
- Put a deep pan of water on to boil and salt it generously. Finely grate the parmesan. Cut the cauliflower florets from the main stalk.
- Warm the butter and oil together in a shallow pan, then fry the cauliflower florets for five minutes or so until lightly crisp and golden. Turn the cauliflower and cover with a lid. Cook for 7 minutes on a low heat.
- Meanwhile put the orecchiette into the boiling water and cook for about nine minutes or until tender.
- Pour the cream into the cauliflower, add the grated parmesan and lower the heat. Drain the pasta and add it to the cauliflower and cream. Season with black pepper. Chop the dill fronds, stir into the pasta and serve.
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