Anonymous August 28 2005

1 cup ricotta cheese &

1/2 cup fresh cheese

1/3 cup grated pecorino cheese

1 teaspoon salt

1 medium head of cauliflower, trimmed and cut into florets

1/2 cup olive oil

3 garlic cloves, minced

1 pound mushrooms thickly sliced

6 scallions (cut into 2 inch strips) green part also

1/2 head of fennel sliced

1/2 teaspoon crushed red pepper - or 1 red pod

1/2 teaspoon crushed whole peppercorns

1 pound linguine

Grated pecorino cheese

Combine ricotta and pecorino cheese together, set aside. Bring a

large pot of water to a boil and add salt and cauliflower - cover

and return to boil. Uncover and cook about 5 - 7 minutes. Remove

vegetable with slotted spoon, reserve liquid to cook linguine. Heat

olive oil and garlic in a large skillet, when garlic is lightly browned stir in mushrooms and scallions, salt and pepper (red),

saute 5 minutes. Stir in cauliflower and continue cooking

for 8 minutes. If mixture becomes too dry add some reserved liquid or

plain chicken stock. Boil linguine in reserved cauliflower water ad

more water to it. Then al dente about 10 - 12 minutes. drain and top

with vegetable mixture. Optional- Anchovy strips on top with plenty

of chopped parsley.