Pasta with cauliflower, Adriatic Sea anchovies and Taggiasca olives
- Ingredients 4 people
- Difficulty easy
- Ready in 40 minutes
Ingredients
- 4 Fillets of Anchovies from the Adriatic Sea Rizzoli
- 320 g Pasta
- 1 Cauliflower
- 3 tablespoons Pitted taggiasca olives
- 1 Lemon
- 2 tablespoons Parmesan cheese
- as required Parsley
- 2 teaspoons Pistachio grits
- as required Garlic
- as required EVO oil
- as required Halls, Pepper, Chili
Process
How to make : Pasta with cauliflower, Adriatic Sea anchovies and Taggiasca olives- Wash and cut the cauliflower florets in half.
Cook the pasta in previously salted boiling water, and after 2 minutes from boiling, insert the cauliflower florets.
In a nonstick skillet stew the anchovies, chili pepper and poached garlic (to be removed when cooked) with a drizzle of oil.
Cook over a low flame until the anchovies have melted. - With 2 minutes left before the pasta is cooked, toss the pasta with the cauliflower in the pan.
- Add a ladleful of the cooking water, the Taggiasca olives, the previously chopped parsley, the pistachio granules, and a few leaves of the cauliflower, the innermost one in the flower.
- Now turn off the flame and add the Parmesan cheese and begin to stir-fry. If necessary, add one more tablespoon of cooking water.
- Plate it all with a grating of pepper and lemon zest. Enjoy!This dish was prepared for us by our Taste Ambassador @ilgustodiandre.
