Fusilli with cauliflower ragu, sage and pecorino


  • Serves 4 people

  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 50 gm fresh breadcrumbs
  • 3 golden shallots, thinly sliced
  • 6 anchovy fillets
  • 200 gm cauliflower, cut into florets
  • 60 ml (¼ cup) dry white wine
  • 375 ml (1½ cups) chicken stock
  • 60 ml (¼ cup) pouring cream
  • 400 gm dried fusilli
  • 12 sage leaves, plus extra to garnish
  • 100 gm Pecorino pepato, finely grated (see note)
01   Heat 30ml olive oil in a frying pan over medium-high heat, add half the garlic and cook for 1 minute, add breadcrumbs and cook, stirring occasionally, for 3-4 minutes or until golden. Season to taste with sea salt and ground black pepper and set aside.
02   Heat remaining oil in a heavy-based saucepan over medium-high heat, add shallots and remaining garlic and cook for 10 minutes or until soft but not coloured. Add anchovies and cook for 2 minutes or until dissolved. Add cauliflower and cook for 7-8 minutes or until golden. Deglaze pan with wine, then add chicken stock and cream and season to taste. Bring to the boil, then simmer for 15 minutes or until cauliflower is very tender. Pulse half the mixture in a food processor until coarsely chopped and return to pan.
03   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente and drain. Add cauliflower ragù to pasta, add sage and grated Pecorino and toss to combine. Serve scattered with breadcrumbs and extra sage.

Note Pecorino pepato is embedded with black peppercorns. If unavailable, substitute with Pecorino.








May 2007

May 2007

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