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ACADEMIA BARILLA
We are going to use this rumanesco cauliflower to prepare the sauce for pasta.
Once you have separated all the flowers, you have to chop them in half and blench in boiling water. After two minutes, they are ready. Check if they are done.
Okay,
The cauliflower now is ready to be used for our sauce. That would be very easy, very simple but very rich of flavor.
We are going to use anchovies, garlic, cauliflower, thyme.
First we drop the pasta. It would be 100grams per person. Then we start preparing the sauce. In hot pan, we have garlic and anchovies, and once the anchovies are melted, we add the cauliflower, stir fry for a couple of minutes just to put the flavors together, seasoned with salt and black pepper.
When the pasta is aldante, drained it, and you tossed with the sauce, olive oil and pecorino cheese.
Serve the pasta with bits of cauliflower and finish with extra virgin olive in a sprinkle of thyme.
And this is our spaghetti with rumanesco cauliflower.
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