Spaghetti con Cavlofiori e Peperoni
(Spaghetti Cauliflower and Peppers)
1/2 Small Cauliflower 1/2 Large Pepper - red 4 Leaves Radicchio 6 Cloves Garlic 4 Small Anchovy Fillets - chopped 1/4 Cup Olive oil - Extra Virgin 1/4 Cup Pine nuts - pignoli 1/2 Lb. Spaghetti pasta Q.B. Salt and Pepper
Preparing the Sauce
Heat the water for the pasta.
Cut the florets from the cauliflower, discarding the stalks. Cut the pepper into thin long strips, and so the same for the radicchio leaves. Slice the garlic very thinly.
Heat 1/2 the garlic in the oil until it becomes translucent. Add the chopped anchovy fillets, and cook until they disintegrate. Add the cauliflower, and cook for 5 minutes or until the cauliflower is al dente. Mix well and then add the radicchio leaves and the pine nuts. Adjust the seasonings by adding salt and pepper to taste. Turn off the heat until the pasta is almost ready.
When the pasta is very al dente, take a ladleful of water from the pasta pot, and add it to the pan with the cauliflower. Turn the heat back on under the cauliflower and bring to a simmer.
Preparing The Dish
When the pasta is al dente, drain and add it to the pan containing the sauce. Add the remaining half of the garlic. Turn the heat to high and cook for 1-2 minutes while stirring vigorously. Serve immediately topped with grated Parmesan cheese.
Last updated on: 02/03/02 08:20:07 PM