TasteToronto | NODO's Garganelli Cavolfiore Gratinato

NODO's Garganelli Cavolfiore Gratinato

Easy

NODO's Garganelli Cavolfiore Gratinato

from Nodo Junction

NODO's Garganelli Cavolfiore Gratinato

Method

Garganelli Cavolfiore Gratinato 11 Steps

  • Step 1

    Preheat oven to 350 degrees Fahrenheit.

  • Step 2

    Wash and divide cauliflower into florets (smaller pieces). Blanch for 3-5 minutes.

  • Step 3

    Next, blanch peas (approx. 3 minutes if frozen/5 minutes if fresh) until they are tender but not too soft -- strain, set aside.

  • Step 4

    Boil pasta in salted water until 'al dente' (slightly firm on the bite). Strain and transfer to a bowl coated with a little bit of olive oil (to avoid pasta from sticking).

  • Step 5

    Heat a large pan over medium-high heat with a small amount of olive oil. Add shallots and cook until translucent (roughly 2 minutes).

  • Step 6

    Add cream, cauliflower, peas and a pinch of salt. Bring to a boil and then reduce heat to low, continuing to cook until cream reduces (roughly 3 minutes). Remove from heat.

  • Step 7

    Add pasta to sauce pan and sprinkle 3/4 of the Grana Padano cheese, mix together.

  • Step 8

    Transfer to a baking (casserole-style) dish (or leave in pan if oven-proof).

  • Step 9

    Sprinkle remaining 1/4 cup Grana Padano cheese. Add Fontina cheese and breadcrumbs as well.

  • Step 10

    Place the baking dish or pan in the oven for 10-15 minutes (until top layer of cheese and breadcrumbs melts together to form a nice golden crust).

  • Step 11

    Remove from oven, rest for 5 minutes and serve!

Tags:

Cooking At Home

Toronto Recipes

Garganelli Cavolfiore Gratinato

NODO

Easy

NODO's Garganelli Cavolfiore Gratinato

from Nodo Junction

Robin Winship
written by

Robin Winship

NODO's Garganelli Cavolfiore Gratinato

Yields:

Serves 4

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 30 mins

5.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Garganelli Cavolfiore Gratinato

  • 500g garganelli pasta (penne or any other small, short noodle pasta works)

  • 80g Fontina cheese, grated

  • 500 mL 35% heavy cream

  • 40g Grana Padano cheese, grated

  • Extra virgin olive oil

  • 1 medium white cauliflower

  • 1 small shallot, small dice

  • 150g sweet green peas

  • 1 tbsp breadcrumbs

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Method

Garganelli Cavolfiore Gratinato 11 Steps

  • Step 1

    Preheat oven to 350 degrees Fahrenheit.

  • Step 2

    Wash and divide cauliflower into florets (smaller pieces). Blanch for 3-5 minutes.

  • Step 3

    Next, blanch peas (approx. 3 minutes if frozen/5 minutes if fresh) until they are tender but not too soft -- strain, set aside.

  • Step 4

    Boil pasta in salted water until 'al dente' (slightly firm on the bite). Strain and transfer to a bowl coated with a little bit of olive oil (to avoid pasta from sticking).

  • Step 5

    Heat a large pan over medium-high heat with a small amount of olive oil. Add shallots and cook until translucent (roughly 2 minutes).

  • Step 6

    Add cream, cauliflower, peas and a pinch of salt. Bring to a boil and then reduce heat to low, continuing to cook until cream reduces (roughly 3 minutes). Remove from heat.

  • Step 7

    Add pasta to sauce pan and sprinkle 3/4 of the Grana Padano cheese, mix together.

  • Step 8

    Transfer to a baking (casserole-style) dish (or leave in pan if oven-proof).

  • Step 9

    Sprinkle remaining 1/4 cup Grana Padano cheese. Add Fontina cheese and breadcrumbs as well.

  • Step 10

    Place the baking dish or pan in the oven for 10-15 minutes (until top layer of cheese and breadcrumbs melts together to form a nice golden crust).

  • Step 11

    Remove from oven, rest for 5 minutes and serve!

Tags:

Cooking At Home

Toronto Recipes

Garganelli Cavolfiore Gratinato

NODO