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 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.