Gargati Pasta with Cauliflower Pudding and Trout Roe
- 1 medium head cauliflower
- ½ pound plus 3 tablespoons butter
- 3 cloves garlic, peeled, sliced
- 1 small shallot, peeled, sliced
- Kosher salt, to taste
- 2 cups whipping cream
- Pinch xanthan gum
- 1 pound spelt, whole grain gargati or penne pasta
- 3 tablespoons butter
- 1 ounce trout roe
- 2 tablespoons everything bagel spice
- 1 Meyer lemon, zested
- 1 small cluster dill
With sharp knife, shave off tips of cauliflower florets to create “confetti.” Set aside. Thinly slice the rest of cauliflower along with any tender attached leaves; keep separate from confetti.
In a large saute pan, heat ½ pound butter and gently saute garlic and shallot until soft and translucent, 4 to 5 minutes. Stir in sliced cauliflower stems and leaves. Add just enough water to barely cover; season lightly with salt. Cut a circle of parchment to fit pan; place directly atop cauliflower and cook on low heat until tender and most of the liquid is absorbed. Add cream, bring to a boil uncovered and simmer until reduced by half.
Remove from heat. Transfer to blender in batches as necessary. Blend on high speed; once a vortex is spinning, add pinch of xanthan gum. Allow to fully hydrate, blending at least 2 minutes. Strain through fine sieve into bowl over ice bath, stirring to cool. Reserve for use, up to 3 days in advance.
Bring large pot of salted water to boil. Add pasta; cook until almost but not quite al dente. Meanwhile, return strained sauce to pan and heat gently, adding a few spoonfuls of pasta cooking water. When pasta is about 80 percent cooked, drain well, reserving a cup or so of pasta cooking water. Add pasta to cauliflower mixture, tossing gently and adding additional pasta water as needed so sauce coats and glosses pasta. Add reserved cauliflower confetti; cook until mixture is creamy and emulsified. Remove from heat; add remaining 3 tablespoons butter and salt to taste. Toss gently to combine. Transfer to warmed bowl; top with caviar, bagel spice, lemon zest and dill. Garnish with lemon juice. Makes 4 to 6 servings.
Recipe courtesy of chef Joe Sasto
Photography by Eva Kolenko
Food Styling by Adam Pearson
Prop Styling by Stepahnie Hanes