I have been reading the book The Everlasting Meal . The thing about The Everlasting Meal is that it has me thinking a lot about my approach to the kitchen. It resonates a lot. Yet, Tamar discusses a very Mediterranean-Italian approach to food so there are differences. I have been discussing her book with my Italian friends, and discovering more and more secrets. Like this one — and it amazes me that this is not general knowledge in Australia, given that we have adopted so much of the Italian approach to food here. Italian in Australia is like Indian in the UK.
One of her pieces of advice is to use cooking water over and over again, cooking from the least starchy to the most starchy. It sounds sensible, doesn’t it, yet even in my childhood home which must have been one of the most frugal around, even in my Grandmother’s home where all the water came from the farm dam, we did not do this.
It is like a revelation.
Not only does it help with taste, it is also the wonderful salty water that is reused and reused. (Tamar is not afraid of salt, such a refreshing change!)
So following her advice, I cooked pasta in the cauliflower water.
Are you looking for Pasta recipes? First, check out our home made eggless pasta. Then try Pasta with Tomato and Salted Ricotta, Baked Tomato Pasta Sauce, Elegant Orzo Pasta, and Spaghetti with Chilli and Olive Oil.
Feel free to browse our Cauliflower recipes here and here. Or you might like to browse Pasta recipes here and here. Check out our easy Autumn recipes here and here.