Linguine with ricotta cheese and cauliflower

First course
Ingredients for 4 people: 
  • 360 g of linguine
  • 200 g of Ricotta Romana DOP
  • 200 g of cauliflower tops
  • 1 golden onion
  • 1 clove of garlic
  • 2 tablespoons of chopped nut kernels
  • 1 thyme stalk
  • 2 tablespoons of extra-virgin olive oil
  • 4 lt. of water
  • salt and pepper

A vegetable based first course with a delicate but tasty flavour, made with products of the countryside of Lazio, in Central Italy.

Preparation steps: 
  • Peel the onion and the garlic clove.
  • Chop them finely.
  • Pour the oil in a pan.
  • Add the chopped garlic and onion.
  • Cook on low heat for 5 minutes.
  • Place the ricotta cheese in a pot.
  • Pour 2 tablespoons of hot water on the cheese.
  • Mix until you have a smooth cream.
  • Pour the water in a pot and bring it to a boil.
  • Add 2 pinches of salt in the water.
  • Pour the pasta and the cauliflower tops in the boiling water.
  • Cook according to the cooking time of the pasta.
  • Drain al dente.
  • Pour linguine and cauliflower in the pan with the onions and garlic.
  • Cook on high heat for 2 minutes stirring continuously.
  • Remove from the heat and pour the pasta and the soffritto in the pot with the ricotta.
  • Mix the ingredients.
  • Sprinkle with thyme and chopped nut kernels.
  • Serve hot.