Crusty Baked Shells & Cauliflower Recipe  - Ina Garten | Food & Wine
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Ingredients

  • Kosher salt 
  • Freshly ground black pepper
  • 3/4 pound medium shells, such as Barilla
  • Good olive oil
  • 2 1/2 pounds cauliflower, cut into small florets (1 large head)
  • 3 tablespoons roughly chopped fresh sage leaves
  • 2 tablespoons capers, drained
  • 1 tablespoon minced garlic (3 cloves)
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind)
  • 1 cup (8 ounces) fresh ricotta
  • 1/2 cup panko (Japanese bread flakes)
  • 6 tablespoons freshly grated Italian Pecorino cheese
  • 2 tablespoons minced fresh parsley leaves

Instructions

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