Romanesco cauliflower Fettechini with Gorgonzola 

serves 6-8

preparation time: 10 minutes
cooking time: 15 minutes

what you need:

• 1 head Romanesco cauliflower (or any cauliflower), cut into small florets (~ 10 ounces)
• ½ pound dry fettechini
• 8 ounces Gorgonzola (or quality semi-soft blue cheese such as St Agur), crumbled
• 1-2 tablespoons cup heavy cream
• ⅓ cup pine nuts, toasted    
• ~ 1 teaspoon gros sel de Guérande (and to taste)
• freshly ground black ground pepper (to taste) Read the rest of this entry »