Today I'm taking you to Sicily, specifically Caltanissetta. This typical seasonal dish, perfect for Sundays or holidays, is so delicious it'll delight both adults and children!
Ingredients for 4 people- 320 g of cannerone Pasta Armando
- 1.33 fresh cauliflower
- 200 g of cow's milk toma
- 106.67 g of grated cheese
- 80 g of breadcrumbs
- 8 anchovies or sardines in oil
- 2.67 cloves of fresh garlic
- Cinnamon to taste
- Extra virgin olive oil to taste
- Salt to taste
To begin, clean the cauliflower by removing the outer leaves. Rinse it under running water and cut it into small pieces using a knife, creating small "florets."
Blanch them in salted water for about 7 minutes (they should not fall apart but be 80% cooked).
Meanwhile, peel the garlic, leaving it whole. Dice the toma cheese and finely grate the cheese.
Once the cooking time is up, remove the cauliflower florets with a slotted spoon, then leave the water in which they were cooked in the pan.
In a large skillet, sauté the extra virgin olive oil with the anchovies and garlic. After a minute and a half, add the cauliflower florets and a ladle of hot water. Cook for 5 minutes.
As soon as the water returns to a boil, cook the pasta.
Preheat the oven to 190° (static cooking).
Drain the pasta al dente and add it to the pan with the other ingredients. Stir for 2 minutes, adding 2 ladles of the cooking water.
Place the pasta in a baking dish, add the toma, cinnamon, grated cheese and mix well with a spoon.
Sprinkle with breadcrumbs and bake for about 20 minutes (until a thin crust forms).
Take this typical pasta out of the oven and eat it while it's still hot.
Enjoy your meal!
