A tasty and easy-to-make first course that combines the delicate taste of cauliflower with the more decisive taste of anchovies. Ideal to be enjoyed hot or warm, perfect for winter menus.
Ingredienti
per 4 persone
Rigatoni Porreca 320 gr
Cauliflower florets 300 gr
Anchovy fillets in oil 4
Chili pepper 1
Clove of garlic 1
Extra virgin olive oil as much as needed
Preparazione
1 Divide the cauliflower florets, wash them and immerse them in boiling salted water for 3-4 minutes. Drain them again and set them aside. In a non-stick pan, heat the oil and add the garlic. Brown it, remove it, and add the anchovy fillets. Let them brown until they have almost completely dissolved.
2 Add the chopped chili pepper and the cauliflower florets. Sauté everything for a few minutes. In a second pan, add a drizzle of oil and the breadcrumbs and leave on the heat until golden.
3 Boil the rigatoni, drain them al dente and season with the prepared sauce. Transfer to serving dishes, sprinkle with fresh thyme and pepper to taste and serve immediately.
