They are certainly not the most beautiful dish I’ve ever prepared, these fettuccine with cauliflower and anchovies, just like these maltagliati, but could it be the cauliflower’s fault that these recipes aren’t photogenic? However, it must be said that this dish is really tasty, a recipe to make again right away because the cauliflower season is coming to an end. And if you want to make the fettuccine with cauliflower and anchovies an even richer dish, you can add raisins, pine nuts, or olives, and if you like spicy food, a pinch of chili pepper goes very well.
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 11 oz fettuccine
- 9 oz cauliflower florets
- 2 cloves garlic
- 2 anchovies in oil
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife kitchen knife
- 1 Pot for pasta
- 1 Saucepan shallow
Steps
Clean the cauliflower: separate the florets with a knife, wash them under running water, then boil them in boiling water for ten to fifteen minutes (the florets should be soft but firm, so check the degree of cooking by piercing them with a fork). Drain and set aside. In a shallow saucepan, heat the oil and add the crushed garlic cloves and anchovies. Sauté over low heat just until the anchovies dissolve, then add the cauliflower florets and let them soak up the flavors in the sauté. Season with salt. Boil the fettuccine in plenty of salted boiling water, and as soon as it’s cooked, transfer it to the saucepan with the sauce, mix well, allowing it to heat for a couple of minutes, and serve. If you like, you can add some chili pepper to the sauté with the garlic and chopped parsley before serving.
