When I met David Tanis in Paris, he was the head chef at Alice Waters’s legendary restaurant Chez Panisse in Berkeley, California. David now writes cookbooks and my favorite food column in the New York Times. This wildly popular recipe is from his column. I love the creamy cauliflower with the crispy pasta plus sage, capers, garlic, and Fontina.
Gameplan: Grate (or rather, grind) the Pecorino in the bowl of a food processor fitted with the steel blade. Also, you can make this dish ahead of time. Assemble the dish, cover, and refrigerate. Bake before serving.
Photographs by Quentin Bacon. Cooking for Jeffrey by Ina Garten, Copyright @2016, published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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