From today on there is a new column called “Katrin kocht” and it will always appear on the last Sunday of the month. I am the author. I’ve been an editor in the life section of the FAS since 2012, I often write about relationship or everyday topics, but of course I also have a private life in which I cook a lot because I like to eat well. Because I am also responsible for food and drink in the department, I have an overview of current cookbooks from which I try out many new recipes – not always for the edification of my children, who then often roll their eyes and shout: “Not again something new, mom! “
But every now and then – and not so seldom – it happens that something tastes really good to you and my husband and me, and then I take it into my inventory and cook it more often. It is precisely these recipes – and a few of my own in between – that I would like to present to you here. So tried, curated recipes, so to speak, that always work for me, that usually go very quickly and everyone likes them. I will have a lot of vegetables and little meat, and sometimes I’ll bake too. So now let’s get started.
Pasta with tomato pesto and roasted cauliflower
The ingredients, for 4 people:
80 g dried tomatoes, 40 g pine nuts, 1 bunch of flat-leaf parsley, 1 clove of garlic, 50 g grated parmesan, 200 mlOlive oil, salt, pepper, 1-1.5 kg cauliflower, chilli flakes, 16 black olives without stones, 400 g pasta, 1 organic lemon.
I got this dish from the book “Seelenwärmer” by Annemarie Wildeisen. At first I didn’t want to cook it because I thought: cauliflower and tomato pesto, they don’t go together at all. I’m not a food pairing specialist, but that was a feeling for me. But then this spring I jumped over my shadow on a completely different topic and started cycling. Which I never really wanted to do, but because I could no longer jog due to a runner’s knee, I wanted to try an alternative sport. And racing is great, I enjoy it.
Then I decided to do things more often that I never really wanted to do. And then – no, I didn’t try bungee jumping or something, but rather: cooked this recipe. Well, and it overwhelmed us all.
This is how it works: Soak the sun-dried tomatoes in 200 ml of hot water for 15 minutes, then drain, pat dry with kitchen roll and cut into small pieces. Roast pine nuts without fat, chop parsley and clove of garlic. Puree everything with the hand blender to a pesto, finally add olive oil, salt, pepper and parmesan. Preheat the oven to 200 degrees. Chop the cauliflower into small bite-sized pieces and place on a baking tray lined with baking paper. Mix with at least 4 tablespoons of olive oil, salt and chilli flakes. Roast on the middle rack for 20 to 25 minutes, turn halfway through. Boil pasta water and add the pasta so that it is ready at the same time as the cauliflower. When draining the pasta, collect 150 ml of the cooking water and stir into the tomato pesto. Grate the lemon zest and add to the pesto with 2 tablespoons of lemon juice. Cut the olives into strips. Return the drained pasta to the saucepan, mix with the pesto, olives and cauliflower.
Enjoy your meal, your Katrin Hummel
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