Creamy Fusilli with cauliflower and speck is a warm, enveloping first course — a true winter comfort food!
A very simple and quick dish that comes together in no time. I chose a playful pasta shape to give the dish that extra touch, fusilli, which are loved by both kids and adults, but the recipe can be customized with whichever pasta shape you prefer.
One idea, for example, is to use fresh pasta and, after cooking, gratin it in the oven with the addition of smoked provola cheese — a real treat!
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 490.19 (Kcal)
- Carbohydrates 68.85 (g) of which sugars 4.73 (g)
- Proteins 25.63 (g)
- Fat 14.62 (g) of which saturated 4.85 (g)of which unsaturated 5.16 (g)
- Fibers 4.13 (g)
- Sodium 599.12 (mg)
Indicative values for a portion of 150 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
- 11 oz fusilli
- 4 cups cauliflower florets
- 4 oz speck
- A few datterino cherry tomatoes
- 2 tbsp extra virgin olive oil
- 1.4 oz grated Parmesan (about 1/3 cup)
- 1 clove garlic
Tools
- Pan
Steps
First, remove the outer leaves and the toughest stems from the cauliflower.
Rinse the vegetable under running water.In a large pan, sauté the speck cut into strips until golden, then transfer it to a bowl.
In the same pan, add the olive oil and sauté the cauliflower florets with the clove of garlic.
Add a few halved cherry tomatoes and, when everything is well flavored, add a few glasses of water.
Let it cook for about 30 minutes, until the cauliflower breaks down into a creamy texture.
Add water to the same pan and cook the pasta directly in the sauce, risotto-style, adding more ladles of water if necessary.
When cooked, stir in the grated Parmesan, add the speck and serve.
Enjoy your meal!
Creamy Fusilli with cauliflower and speck should be eaten immediately to avoid sticking and drying out, but if you need to store it, you can reheat it in a pan with a ladle of water to restore the creaminess.
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