Bucatini Al Cavolfiore is a simple and tasty first course, perfect for a light lunch or dinner. This recipe calls for small cauliflower, bucatini pasta, anchovies, extra-virgin olive oil, ginger, saffron, and sea salt. To prepare the dish, the cauliflower florets are boiled in salted boiling water and set aside. Then, the anchovies are blended with olive oil in a mixer and transferred to a bowl, adding grated ginger and the cooking water with saffron. Meanwhile, the pasta is cooked in the cauliflower water. Once cooked, the pasta is drained and added to the bowl, along with the cauliflower. Everything is mixed well and served.
Cauliflower Bucatini
Instructions
- Boil the cauliflower florets in salted boiling water.
- Set them aside.
- After desalting and boning the anchovies, blend them with 4 tablespoons of oil in a mixer.
- Transfer the mixture to a bowl and add the grated ginger and 2 tablespoons of cooking water in which the saffron has been dissolved.
- Meanwhile, cook the pasta in the cauliflower water.
- Drain the pasta and pour it into the bowl, adding the cauliflower.
- Mix well and serve.
Notes
Add some chili for an extra spicy kick.
