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The other day some friends and I were talking about some of the old “peasant food” meals that our mothers and grandmothers prepared when we were younger. Meals that we took for granted back then.
The meals were always prepared with the best quality of simple ingredients that you could find. The fresh ingredients really made a difference in the taste of whatever you cooked.
Peasant food meals today are making a comeback on many Italian restaurant menus, but as “nouvelle cuisine” that has become all the rage with a higher price to pay.
I have already posted some old “peasant food” recipes to this blog; but today I wanted to add another meal for you to try that I grew up with.
The older recipe posts can be accessed via the calendar to the right of the page. Just select the date that you are interested in.
Cavatelli Pasta with Broccoli and Anchovies with Toasted Breadcrumbs -(posted 6/23/15)
Ceci (chick peas) with Sausage and Shell Pasta – (posted 4/23/16)
AND TODAY I WANT TO ADD
Penne with Cauliflower and Roasted Chick Peas
1 (28 oz) can of peeled tomatoes- diced
1/2 cup of olive oil
3 cloves of minced garlic
1/2 cup vegetable or chicken broth
1 head of cauliflower- broken into florets
1/2 cup (or more) grated cheese
1/2 tsp. garlic powder
1/2 tsp. oregano
Salt & pepper
1 lb penne
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the diced tomatoes and the cauliflower- mix to combine….
Add the broth, reduce the heat and cover to steam the cauliflower. Cooked covered for 20 minutes, and then uncovered for 10 minutes to thicken the sauce…..
Cook penne in salted boiling water- drain and add to the skillet along with the parsley, salt, pepper, garlic powder and oregano. Cook for 1 minute and then add grated cheese.
I roasted a can of drained chick peas in a little olive oil on a low flame with salt and pepper and added the chick peas to the penne right before serving.
I hope you give this recipe a try. Have fun cooking !
Until my next post, make every day a celebration !
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