Pennette al cauliflower
Instructions
Cut the cauliflower into florets boil al dente in salted water.
To sweat the onion in the olive oil with the chopped anchovies; combine saffron diluted in 1/2 cup warm water and cook for 5 minutes.
Combine the cauliflower.
In its cooking water Cook the pennette al dente and merge them to the sauce, stir for 1 minute.
Combine the grated pecorino cheese and serve.
Ingredients and dosing for 4 persons
- 240 g of type pasta pennette
- 1 700 g of cauliflower
- 4 anchovy fillets
- 1 cipollina
- 4 pistilli of saffron
- 3 tablespoons of grated pecorino cheese
- 4 tablespoons of olive oil extra virgin
- Salt