RECIPE: Rec: Fettuccine With Cauliflower, Pine Nuts and Prosciutto..this is just so good,

RECIPE:
C

curious1

Well-known member
I think the clipping I have is from BA, but it's not on the Epi site. Last night I used half-and-half instead of whipping cream and it worked fine. I had taken feta out of brine and soaked it in plain water for a couple of hours to remove some of the salt. It melted into the sauce instead of staying in clumps, delicious. This recipe has salty ingredients, I find it doesn't need any added salt other than cooking pasta in salted water.

Fettuccine With Cauliflower, Pine Nuts and Prosciutto

(6 servings)

1 lb fettuccine

1/4 cup (one half stick) butter

2 tablespoons olive oil

4 cups small cauliflower florets (about 14 ounces)

5 large shallots, chopped

2 large cloves garlic, minced

1 10-ounce bag ready-to-use fresh spinach leaves

6 ounces thin proscuitto slices, cut into thin strips

1/3 cup pine nuts toasted

1/3 cup golden raisins

1 1/4 cups whipping cream

1 1/4 cups crumbled feta cheese (about 6 ounces)

1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

2 tablespoons fresh lemon juice

1/2 teaspoon dried crushed red pepper

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.

Meanwhile, melt butter with oil in large pot over medium-high heat. Add cauliflower; sauté until brown in spots, about 8 minutes. Add shallots and garlic; sauté until cauliflower is tender, about 6 minutes. Add spinach; toss just until wilted, about 2 minutes. Add prosciutto, pine nuts and raisins; toss to blend. Add cooked pasta, cream, feta cheese, Parmesan cheese, lemon juice, and crushed red pepper to cauliflower mixture; toss. Season to taste with salt and pepper. transfer to bowl and serve.

 
Nan, I made the Lousiana Pecan cakes, but baked too long and were dry. Saved by

dousing them in rum syrup and letting the little cakes sit in small baggies so the syrup would soak in. I just mis-calculated how long to bake them in those mini bundt pans. Next year I'll know better, but this year I have nice rum cakes.

 
Ya sure (hehe) have more cake! Actually I overcooked one batch. Merry Christmas!!!

 
hiccup. I work on an Air Force Base and had to warn the boss not to consume it in the car before

going through security. "Honest officer, it was the cake. I do not have an open bottle of rum in the car." smileys/wink.gif

 
This sounds great Curious, thanks for posting. I think I will use half

brocolli and half cauliflower. I am going to make this when my sister visits after the holidays. I love how feta melts, it mellows so nicely. I make a scallop dish where I melt the feta also, it is delish. Thanks again!

 
Here you go...REC: Scallops and Angel Hair Pasta with Feta Cheese...

doesn't that just roll off your tongue! I used to order this pasta at one of our favorite restaurants in San Diego. This is pretty close. You can add bits of other seafoods and fish to this also. They used to use some shrimp, lobster and salmon in their's. I just love melted feta and blue cheese. Enjoy!

* Exported from MasterCook *

SCALLOPS WITH FETA CHEESE PASTA

Recipe By :Dawn/Adapted from a dish at California Cuisine
Serving Size : 2 Preparation Time :0:00
Categories : Dawn Dawn's Recipe
Pasta Pastas
Seafood

Amount Measure Ingredient -- Preparation Method

1/2 pound large fresh scallops, sliced in half -- horizontally
6 cloves garlic, chopped in large chunks
1/2 pound crimini mushrooms -- sliced
1 tablespoon butter
fresh ground black pepper
1/8 cup chicken broth
2 ounces herb and garlic feta cheese -- crumbled
8 ounces cooked pasta -- kept warm
freshly grated Parmesan cheese -- if desired
fresh minced basil -- if desired

Melt the butter in a frying pan. Over medium-low heat, slowly saute the mushrooms and garlic until the garlic is soft, but not browned. Add the scallops, and continue cooking until scallops are almost cooked. There will be liquid in the pan from the scallops. When you get to this point add the chicken broth to the pan, and scrape up any browned particles from the bottom of the pan. Add the crumbled feta cheese, and stir until the cheese starts to melt. Add freshly ground pepper to taste. Add the warm pasta to the frying pan, and stir to coat the pasta. When the cheese is almost all melted, remove and place on plates. Top with fresh grated Parmesan and basil. Serve immediately.

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Thanks Dawn, this looks excellent! Btw, I used a bit more of both cauliflower and spinach.

I made half the recipe for two.

 
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