Mangia! Mangia! I can not get enough of the great taste of Italian food. Pasta, pizza, pork, beef and seafood Italian recipes are a very important part of my daily life.
Growing up Italian in Chicago was a wonderful experience to say the least. Numerous restaurants and different families from different regions of Italy allowed me to try some of the most delicious food in the world.
The food always evokes good memories. When I cook something I had no time to time, I always seem back to the last time and made me place to have it. I think this is the closest thing to a "time machine" ever experience.
Years ago my grandmother Teresa each meeting family is a simple dish of pasta and cauliflower. Oh how we wanted for this dish after his disappearance.
It was rich and delicious and just could not get enough.
So finally one day I said I would try. I just had to do it again. Simply, there was no way I was going to live the rest of my life without eating this dish again.
I decided, I tried several times and one day I'm as close as I could recreate the recipe. As we all know, grandmothers did not measure anything, so it was not an easy task.
Here is my version of the recipe from my grandmother. I hope you enjoy your family as much as mine
Pasta and cauliflower grandmother Teresa
ingredients
Box 1 pound rotini or mostaccioli
2 heads cauliflower medium size
3 or 4 cloves garlic, minced
3 or 4 bunches of long green onions, chopped
1 stick butter
2 tablespoons vegetable oil
1 cup seasoned bread crumbs
Freshly grated Parmesan
Salt to taste
Freshly ground black pepper to tastePreparation
Clean and cut cauliflower into bite size.
Boil the cauliflower in about 6 liters of water until tender.
In a large frying pan onions and garlic in ½ stick of butter and oil for about 5 minutes.
Add ½ cup bread crumbs and saute until lightly brown.
With a slotted spoon remove cauliflower and add to the mixture. Do not pull cauliflower water.
Cook the pasta in water until al dente cauliflower. About ten minutes.
Add remaining butter and Navigation cauliflower mixture.
Add a cup of water to the cauliflower mixture to moisten.
Stir and cook for about 15 minutes.
Combine the pasta and cauliflower together.
Sprinkle with Parmesan cheese and ready to eat.
I hope this recipe makes a lot of memories for your family and friends.
Growing up Italian in Chicago was a wonderful experience to say the least. Numerous restaurants and different families from different regions of Italy allowed me to try some of the most delicious food in the world.
The food always evokes good memories. When I cook something I had no time to time, I always seem back to the last time and made me place to have it. I think this is the closest thing to a "time machine" ever experience.
Years ago my grandmother Teresa each meeting family is a simple dish of pasta and cauliflower. Oh how we wanted for this dish after his disappearance.
It was rich and delicious and just could not get enough.
So finally one day I said I would try. I just had to do it again. Simply, there was no way I was going to live the rest of my life without eating this dish again.
I decided, I tried several times and one day I'm as close as I could recreate the recipe. As we all know, grandmothers did not measure anything, so it was not an easy task.
Here is my version of the recipe from my grandmother. I hope you enjoy your family as much as mine
Pasta and cauliflower grandmother Teresa
ingredients
Box 1 pound rotini or mostaccioli
2 heads cauliflower medium size
3 or 4 cloves garlic, minced
3 or 4 bunches of long green onions, chopped
1 stick butter
2 tablespoons vegetable oil
1 cup seasoned bread crumbs
Freshly grated Parmesan
Salt to taste
Freshly ground black pepper to tastePreparation
Clean and cut cauliflower into bite size.
Boil the cauliflower in about 6 liters of water until tender.
In a large frying pan onions and garlic in ½ stick of butter and oil for about 5 minutes.
Add ½ cup bread crumbs and saute until lightly brown.
With a slotted spoon remove cauliflower and add to the mixture. Do not pull cauliflower water.
Cook the pasta in water until al dente cauliflower. About ten minutes.
Add remaining butter and Navigation cauliflower mixture.
Add a cup of water to the cauliflower mixture to moisten.
Stir and cook for about 15 minutes.
Combine the pasta and cauliflower together.
Sprinkle with Parmesan cheese and ready to eat.
I hope this recipe makes a lot of memories for your family and friends.
