Ridged Sedani with Spicy Cauliflower.
A simple dish from peasant tradition, tasty and quick, costing just a few cents to satisfy the family while providing the right nutrients for a healthy and fulfilling life.
You can make it with any type of cauliflower or broccoli, cherry tomatoes, garlic, parsley, and chili pepper.
If you want to enrich it further, you can add provolone to the mix.
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- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 307.03 (Kcal)
- Carbohydrates 44.07 (g) of which sugars 6.54 (g)
- Proteins 10.12 (g)
- Fat 11.84 (g) of which saturated 2.45 (g)of which unsaturated 0.55 (g)
- Fibers 3.32 (g)
- Sodium 299.88 (mg)
Indicative values for a portion of 230 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
- 10.58 oz Cauliflower
- 1 clove Garlic
- to taste fresh chili pepper
- 4 cherry tomatoes
- basil
- 0.53 oz Pecorino Romano
- 5.29 oz Ridged Sedani
- 2 leaves bay leaf
- 2 tbsp extra virgin olive oil
Ridged Sedani with Spicy Cauliflower
Tools
What we need
- Cutting board
- Knife
- Pot
- Wok
Preparation
Let’s go to the kitchen
Wash and trim the cauliflower.
Put a pot with salted water and bay leaves on the heat.
Bring to a boil, and cook the cauliflower for 10 minutes.
Meanwhile, in a wok, add the minced garlic and let it sauté for a few minutes without letting it brown.
Chop the cherry tomatoes and add them along with the chopped parsley and chili pepper to taste.
Let cook for 3 minutes, then…
Once the cauliflower is cooked, scoop it out using a slotted spoon and add it to the sauce, stirring.
In the same water used to cook the cauliflower, cook the pasta.
At 3/4 of the cooking time, scoop it out using the same slotted spoon, and add it to the cauliflower. Complete cooking over the heat, and if it dries out, you can add a little more of its cooking water.
Finally, with the heat off, add a generous handful of grated Pecorino Romano.
Serve very hot with some basil leaves.
Here are the Ridged Sedani with Spicy Cauliflower ready.
storage
Ridged Sedani with Spicy Cauliflower
This dish can be stored in the refrigerator for up to 3 days, while the sauce without the pasta can be stored in the freezer for up to 3 months.
Ridged Sedani with Spicy Cauliflower
Can I make this recipe with other types of cauliflower?
Yes, with all types of cauliflower and broccoli.
How can I enrich the dish?
By adding soft cheese or grated cheese during the mixing.
