Winter soup bianchetti
Instructions
Cut the cauliflower into florets and boil in salted water 150 cl with 1 clove of garlic and half the oil.
Wash the bianchetti in a colander under running water.
When the cauliflower is cooked add the pasta and cook.
Join the whitebait and Marjoram; stir and remove from heat as soon as the boil.
Serve with the remaining crude oil.
Ingredients and dosing for 4 persons
- 300 g of bianchetti
- 150 g of type paste broken capellini
- 1 cauliflower 400 g's
- 3 tablespoons of olive oil extra-virgin fruity little
- Fresh marjoram
- Garlic
- Salt