From: Chef Ron Olsheski, Mario’s, Rochester, NY. Yield: 6 servings. 1 lb. fusilli 1 head cauliflower, blanched and cut into small flat pieces 6 cloves garlic, chopped 4 oz. pine nuts 4 oz. raisins ½ cup extra virgin olive oil 4 oz. unsalted butter 4 oz. breadcrumbs, Italian style 1 cup pasta cooking water or chicken stock Cook pasta in boiling salted water for 8 to 10 minutes or until it is cooked to preference. Drain pasta and set aside. Toast breadcrumbs in a ...
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