Farfalle with chanterelles and cauliflower
2 servings
20 minutes
A tenderness competition between a team of chanterelles and small cauliflower florets, even similar in appearance. These crumbs look especially touching on butterfly pasta. So much so that you want to save them and immediately send them to your mouth, grabbing a spoonful of thick fragrant sauce seasoned with pepper, thyme and garlic along the way. Creating this simple dish for the Blush Wine Bar, Andrey Kolodyazhnyy pays the utmost attention to the original products and demonstrates an innate sense of composition.
1
Boil the pasta in a large amount of salted boiling water until al dente.
- Farfalle (bow-tie pasta): 100 g
- Salt: to taste
2
Break the cauliflower into small florets and sauté in butter — it should become tender but retain its shape.
- Cauliflower: 60 g
- Butter: 15 g
3
Heat olive oil in a pan, add chanterelles and fry for 5-7 minutes until golden.
- Chanterelles: 80 g
- Olive oil: 15 ml
4
Add cream, chicken broth, and place the cauliflower. Add salt, black freshly ground and fragrant pepper, thyme. Bring the sauce to a boil and simmer it down by half while stirring.
- Whipping cream 33%: 50 ml
- Chicken broth: 15 ml
- Cauliflower: 60 g
- Salt: to taste
- Ground black pepper: to taste
- Ground allspice: 2 g
- Thyme: 1 g
5
Put the pasta in the sauce, mix it, and heat until the sauce and pasta become one.
- Farfalle (bow-tie pasta): 100 g
6
Serve the pasta with chanterelles, sprinkled with grated parmesan.
- Chanterelles: 80 g
- Parmesan (Parmigiano Reggiano): 15 g