Cabbage with anchovies Rizzoli and breadcrumbs in pan

• Wash the cauliflowers thoroughly and cut them into pieces that are not too large. Fill a pot with water and salt it. When the water boils, put in the chopped cauliflower and cook for 5 minutes. Drain the vegetables and set aside.
• In a frying pan, pour some extra virgin olive oil and brown a clove of garlic. When the garlic is well browned, remove it. Shred the chili pepper and place it in the pan along with the Rizzoli Anchovies Fillets in organic extra virgin olive oil . Keep on the heat until the Rizzoli Anchovy Fillets are almost completely melted.
• At this point also put the chopped cauliflower in the pan and cook it for a few minutes.
• In another, smaller pan, put a little extra virgin olive oil and the two tablespoons of breadcrumbs. Stir often and until the breadcrumbs are golden brown.
• When the breadcrumbs are also well toasted, add them to the cauliflower and stir for a few minutes and until they have coated the cauliflower.

This recipe was prepared for us by our Taste Ambassador @foodblog.fuorisede.