Half-sleeve pasta with cauliflower and anchovies.
The dish of today is very tasty, easy, and economical. Suitable for autumn weather, it reminds us of old flavors now lost, from when grandma wanted to create a very pleasant dish with little.
The pasta I preferred to use is ribbed half sleeves, because we can eat it by the spoonful, gathering also the sauce, but any ribbed pasta shape will do, so the cauliflower adheres better.
I’ll show you both the traditional cooking recipe and the one with the Bimby.
I thought of these recipes for you:
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 269.45 (Kcal)
- Carbohydrates 27.70 (g) of which sugars 4.07 (g)
- Proteins 12.98 (g)
- Fat 12.72 (g) of which saturated 3.41 (g)of which unsaturated 1.38 (g)
- Fibers 4.31 (g)
- Sodium 1,759.85 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1.1 lbs cauliflower (weighed after cleaning)
- 4 anchovies in oil
- 2 tomatoes (ripe)
- 1 leaf bay
- 2 cloves garlic
- 1 chili peppers (optional)
- 2 tbsps extra virgin olive oil
- 2 cups pasta (ribbed half sleeves)
- to taste salt
- 1.4 oz Pecorino Romano (grated)
Half-sleeve pasta with cauliflower and anchovies
Tools
What we need
- Pot
- Pan
- Cutting board
- Bowl
- Colander
Preparation: Half-Sleeve Pasta with Cauliflower and Anchovies
Cooking in a pot
Remove the outer leaves of the cauliflower, and then trim it.
Wash it in plenty of water.
Put a pot with water and salt on the fire and bring to a boil, then..
Place the cauliflower and cook for 10 minutes. Meanwhile…
In a pan, sauté the chopped garlic with evo oil for 2 minutes, then ..
add 4 anchovies in oil, and stir until completely dissolved..
then add the chopped tomatoes, and..
a small chili pepper in small pieces, then mix and cook for a minute.
By now, the 10 minutes have passed and the cauliflower is ready to welcome the pasta. Cook it al dente in the same pot.
Then drain it and..
Mix it in the pan with the sauce and a handful of Pecorino Romano. Serve very hot.
Here is the Half-Sleeve Pasta with Cauliflower and Anchovies, traditionally cooked.
Remove the outer leaves of the cauliflower, and then trim it.
Wash it in plenty of water.
Put the garlic and chili pepper into the bowl and chop for 7 sec at speed 7. Gather with the spatula and add evo oil and anchovies.
Sauté for 3 min. at 230°F at speed 1
Add coarsely chopped tomatoes and cook for 4 min. at 212°F speed 1.
Set aside in a pan.
Without washing the bowl, add 24.7 oz (700 g) of water, 2 level teaspoons of salt, and small pieces of cauliflower florets.
Close and cook for 15 min, at 212°F at speed 1.
Open the lid and pour the pasta, mix with the spatula, close the lid, and cook for the time indicated on the package at 212°F speed spoon.
Once cooked, drain the pasta and transfer it to the pan with the sauce, add Pecorino and mix on the fire.
Serve very hot. Here is the ribbed half-sleeve pasta with cauliflower and anchovies cooked with the Bimby TM6
Storage and Tips
Half-sleeve pasta with cauliflower and anchovies.
You can keep the sauce of this pasta in the fridge for up to 3 days.
As an alternative to cauliflower, you can use broccoli.
As an alternative to cauliflower, you can use broccoli.
