Fusilli with cauliflower ragu, sage and pecorino


You'll need

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)

Method

  • 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.


At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

May 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool