30 min.
Rigatoni with cauliflower,
breadcrumbs and anchovies
Simply delicious
This light warm starter is easy to prepare and combines the delicate taste of cauliflower with the strong taste of anchovies and spicy chili pepper with aromatic thyme for a wonderfully balanced mix of aromas. Serve hot or lukewarm.
40 min.
Ingredients
for 4 persons
360 g rigatoni
300 g florets of cauliflower
4 anchovy fillets in oil
1 garlic clove
Olive oil extra virgin
4 tbsp. breadcrumbs
1 dried chili pepper
Fresh thyme
Salt
Pepper
360 g rigatoni
300 g florets of cauliflower
4 anchovy fillets in oil
1 garlic clove
Olive oil extra virgin
4 tbsp. breadcrumbs
1 dried chili pepper
Fresh thyme
Salt
Pepper
Preparation
Chop cauliflower florets and wash under running water, drain and boil in salted water for 3-4 minutes. Drain again and put aside.
Heat oil in a non-stick pan and add garlic clove. Fry the garlic until golden brown and take out of the pan. Then fry anchovy fillets until they are almost completely dissolved, add finely chopped dried chili pepper and cauliflower florets and sauté for a few minutes.
Roast breadcrumbs until golden brown in a second non-stick pan with a little bit of oil, stirring constantly.
Cook the pasta al dente and serve with the cauliflower sauce, fresh thyme and breadcrumbs.
Recipe from Il Cucchiaio d'Argento
A treasure of authentic Italian cuisine
Il Cucchiaio d'Argento is the food blog with most followers in Italy and a point of reference for passionate cooks. Il Cucchiaio d'Argento can draw on an immense collection of recipes and is divided into different topics about the world of food that range from classic recipes of the traditional Italian cuisine and new trends to reviews of Italy’s best restaurants and inspirations for our daily life.
50 min.
55 min.
60 min.
60 min.
