Mezze maniche with cauliflower and anchovies.
The dish of today is very tasty, easy and economical. Suitable for autumn climates, it reminds us of old flavors now almost lost, when grandma with very little wanted to create a dish much appreciated by the palate.
The pasta I preferred to use is mezze maniche rigate, because we can also eat them with spoons, collecting the sauce as well, but any ridged pasta shape will do, so the cauliflower adheres better.
I will show you both the traditional cooking recipe and the one with the Bimby.

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Half Rigatoni with Cauliflower and Anchovies

Cost: Very economical
Preparation time: 10 Minutes
Cooking time: 35 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

269.45 Kcal

calories per serving

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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 lb cauliflower (weighed, already cleaned)
4 anchovies in oil (or anchovies)
2 tomatoes (ripe)
1 leaf bay leaf
2 clove garlic
1 chili pepper (optional)
2 tbsp extra virgin olive oil
9 oz pasta (mezze maniche rigate)
to taste salt
1.4 oz pecorino romano (grated)

Mezze maniche with cauliflower and anchovies

Tools

What we need to make the

Pot
Pan
Cutting board
Bowl
Colander

Preparation: Mezze maniche with cauliflower and anchovies

Cooking in a pot

Remove the outer leaves of the cauliflower, then break it into florets.
Wash it in plenty of water.
Put a pot with water and salt on the heat and bring it to a boil, then..
Add the cauliflower and cook it 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 they completely dissolve..
then add the tomatoes cut into pieces, and..
a small chopped chili pepper, then stir and cook for one minute.
At this point the 10 minutes have passed and the cauliflower is ready to welcome the pasta. Cook the pasta al dente in the same pot.
Then drain it and..
Toss it in the pan with the sauce and a handful of pecorino romano. Serve piping hot.
Here are the Mezze maniche with cauliflower and anchovies, traditional cooking.
Remove the outer leaves of the cauliflower, then break it into florets.
Wash it in plenty of water.
Put the garlic and chili pepper into the bowl and chop for 7 sec at speed 7. Scrape down with the spatula and add the EVO oil and the anchovies.
Sauté for 3 min. at 230°F at speed 1
Add the tomatoes in rough pieces and cook for 4 min. at 212°F speed 1.
Set aside in a pan.
Without washing the bowl, add 700 g of water, 2 level teaspoons of salt and the cauliflower florets cut into small pieces.
Close and cook for 15 min. at 212°F at speed 1.
Open the lid and pour in the pasta, mix with the spatula, close the lid again and cook for the time indicated on the box at 212°F, speed “cucchiaino”.
When the cooking is finished, drain the pasta and transfer it to the pan with the sauce, add the pecorino and toss over the heat.
Serve very hot. Here are the rigate mezze maniche with cauliflower and anchovies cooked with the Bimby TM6