面食烤花椰菜和脆皮刺山柑

十月预示着我最喜欢的开始晚餐聚会季节。经过几个月的室外，被蚊子刺伤，一只手拿着调味品的热狗，另一只手涂上桃红玻璃杯，我期待着用刀和叉子坐在餐桌周围和吃饭。来宾列表不会改变，仅仅是位置和菜单上的内容。冷酷的天气吸引了我对票价更为令人心动的渴望，我很高兴再次打开烤箱。在所有秋天的蔬菜中，我最庆祝的是我心爱的花椰菜及其优雅的小花的回归。我在所有准备工作中都喜欢花椰菜，但是如果我不得不选择一个喜欢的食物，它将被烤。在烤箱中，有一种刺耳的刺激性，使我屈膝。对于任何聚会上的人群，我将锅锅烤的花椰菜与面食以及一些酥脆的刺山柑相结合，以咸辣椒。an鱼（只有几个）鲜深度；炒大蒜和红辣椒片，以使柠檬皮以亮度为亮度。此食谱要求标准白菜花，但是，如果您碰巧看到紫色或橙色的“切达干酪”品种，请务必抓住它们。(I’ve also used half the traditional amount of pasta here, which I know some of you might question, but please trust me here. The pasta is a vehicle for the vegetables and the sauce—not the other way around. Plus, now you can add garlic bread back to your menu, should you choose.) Since it’s acceptable to drink red wine again, I’d pair this dish with one that is light and bright with good acid, such as a Pinot Noir from Oregon or a Gamay, which are both reliably food-friendly. So sit back, settle in, build a fire, and have some good friends over.Fall is here, and I’m here for it.