This recipe uses colatura, rather than anchovies, because it's quicker and simpler, but it also gives a richness that we love.

Ingredients

• 1 clove garlic
• 2 egg yolks
• 2 teaspoon dijon mustard
• 2 teaspoons colatura
• 2 lemons, juiced and the zest of one
• 2/3 cup extra virgin olive oil
• 1/2 cup finely grated Parmigiano Reggiano
• ground black pepper, to taste

Instructions

Mince the garlic as finely as possible - alternatively, scrape it against a cutting board into a fine paste. Place the rest of the ingredients, except for the olive oil and the cheese, into a blender and process for 15-20 seconds. Then, with the blender running, slowly drizzle in the olive oil until the dressing is nicely emulsified. Finally, blend in the cheese, reserving a bit for the finished salad. Toss with romaine lettuce and serve.

This traditional dish relies on the perfect balance of sweet and savory.

Serves 4

Ingredients

• 1 head of cauliflower, cut into small florets (the size of grapes)
• 4 tablespoons tablespoons extra virgin olive oil
• salt and pepper
• 1/2 cup raisins (golden or black)
• 2 tablespoons pine nuts
• 1 tablespoon colatura
• 8 ounces orecchiette (choose organic, traditional or the whole wheat)

Instructions

Preheat the oven to 450 degrees.

Toss the cauliflower with 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread on a baking sheet in a single layer and roast for 10-12 minutes until nicely caramelized. In the last 3-4 minutes, add the raisins and pine nuts and continue roasting. (Careful not to burn the pine nuts!)

Meanwhile, cook the orecchiette in lots of salted, boiling water. Reserve 1/4 cup of the cooking water and drain the pasta. Return the hot pasta to the pot and stir in the pasta water, colatura, 2 tablespoons of fresh extra virgin olive oil and the roasted cauliflower mix. Serve immediately.