Bucatini with cauliflower
Instructions
To boil the cauliflower florets in boiling salted water.
Keep them aside.
After bones removed and desalted anchovies blend with 4 tablespoons of olive oil in a blender; transfer to a bowl and add grated ginger and 2 tablespoons cooking water in which was dissolved saffron.
Meanwhile in the cauliflower water Cook the pasta; drain it, pour it into the dish combining the cauliflower.
Mix well and serve.
Ingredients and dosing for 4 persons
- 1 small cauliflower
- 350 g of type pasta bucatini
- 4 anchovies
- 4 tablespoons of olive oil extra virgin
- 15 g of ginger
- Saffron
- Sea salt