INGREDIENTS
1
Romaine heart
1
head Cauliflower
3 tbsp
Currants, Dried
4 cloves
Garlic
1
large bunch Parsley
2 tbsp
Tomato paste
1 1/2 tbsp
Capers
3/4 lb
Bucatini pasta
1 tbsp
White wine vinegar
1
Baguette, Small
2 tbsp
Butter
2 tbsp
Creme fraiche
1/3 cup
Pecorino cheese, Grated