Pasta con i cavolfiori arriminati

Of @piattitipici

Pasta with scallop cauliflower

Food style

Fish, Vegetables

Difficulty

Average

Time

40 minutes

Favorite format

Short

The recipe

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    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
    Preparation

    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!

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