I have to be honest, coming home from a long holiday in the tropics to Melbourne hasn’t been easy. It’s not just the cold weather. The first week back home has been hectic, full of dinner catch ups, missed family birthdays involving cookathons, garlic planting, entertaining our Italian guest, visiting and cooking for Mother, a football match to attend, and more. The days just seem too short, yet a mountain of tasks towers ahead. I am looking forward to a slower pace and some space to catch up with things.
Cold weather routines are slowly re-emerging. Vegetable stocks go on the stove, barley or beans are soaked as I mull over the next week’s budget meals.
Mr T gathers dry kindling and wood from the shed to feed our two wood stoves. Last night’s left over hot ashes become roasting beds for Autumn eggplants.
On our second day back, a late crop of pine mushrooms popped through the deep litter of pine needles, providing a tasty topping for bruschetta. Alberto searched for more along the ridges but found none, only the toxic Fairy rings of Fly Agaric. Foraging for food is always such a pleasure.
Although a few days remain before Winter officially commences, today’s pasta, Pasta d’Inverno or winter pasta, is a nourishing dish to go with these times of low light and slow pace. Quantities suitable for two hungry people.
- 200 gr orecchiette pasta (de Cecco brand is my current favourite)
- 3 Tablespoons Extra Virgin Olive oil.
- 3 onions, sliced finely
- 3 anchovies, roughly chopped
- one small branch of fresh rosemary
- 1-3 garlic cloves, finely chopped
- finely sliced cauliflower, around one quarter of a head.
- grated parmesan cheese, plenty
- pasta cooking water
- parsley,finely chopped.
Boil a large pot of water for the pasta. Salt well and then add the orecchiette and cook according to packet instructions.
Meanwhile, heat the olive oil in a medium-sized frying pan. Add onions and cook very slowly and gently until they soften and almost melt, without colouring, then add the garlic and anchovies. Stir these about for a minute or so: the anchovies will vanish into the onion mixture. Add a small amount of freshly chopped rosemary.
Add the sliced cauliflower to the onion mixture and toss about for a few minutes until it is softened. Slicing cauliflower allows it to cook faster than small florets. I like the way it disappears in the sauce.
When the pasta is nearly cooked, remove at least a cup of the pasta water. Add this to the onion mixture, turning up the temperature to reduce a little. Stir in a few tablespoons of the grated parmesan to thicken the sauce.
Drain the pasta and add to the pan to amalgamate well with the sauce. Add the finely chopped parsley.
Serve in heated bowls, adding more parmesan at the table. There should be plenty of unctuous sauce to mop up.