Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Italy
  New Posts New Posts RSS Feed - Simply: Cavolfiore e Tortiglioni
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Simply: Cavolfiore e Tortiglioni

 Post Reply Post Reply
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Simply: Cavolfiore e Tortiglioni
    Posted: 02 November 2012 at 06:57
 
 
 
 
Spinach Version.
 
 
Buonasera, Ladies & Gents,
 
 
Uncopyrighted Public Domain
Photo Stock: Internationalstock.
 
 
 
 
This Adriatic southeastern Puglia based dish is simply cauliflower with pasta. This dish is nutritious and healthy and can be prepared with a short pasta of choice and one can substitute broccoli as well. If carnivorious, one can add pancetta, bacon or sausage and / or virutas, strips of cured ham and of course Reggiano Parmesano.
 
Here is the recipe of my Nonna Margherite.
 
 
 
 
Broccoli Version.
 
 
Simply:  Cavolfiore e Tortiglione ...
 
 
 
Cauliflower with Fusilli Version.
 
Photo Courtesy: 123Rf Public Stock Domain Uncopyrighted.
 
 
 
300 grams of Barilla or De Cecci: Penne, Fusilli, Rigatoni or Tortiglione (  short pasta of choice & availability ).
8 anchovies 
1 cauliflower or broccoli 
4 garlic cloves 
5 tblsps. Evoo
salt and freshly ground pepper  
30 Grams of Pecorino Sardo or Reggiano Parmesano or Lucatelli Romano freshly grated
Herbs, salt and freshly ground pepper to taste.
 
1) sack the boney needle like bones from the anchovies and wash thoroughly. Chop finely.
2) wash the cauliflower or broccoli and chop in florettes and boil in salted water just until tender.
3) in a skillet, add Evoo and sauté minced garlic
4) sauté the strained well cauliflower florettes in the Evoo with the garlic minced
5) drain well from the Evoo and tent to keep warm
6) now, in the Evoo, add the anchovies & Pecorino or Cheese of choice and with a wooden spoon, stir until just heated through ( this is your sauce ).
7) drain the short pasta well and plate
8) add the vegetable and toss lightly
9) dress with anchovy & Pecorino or Parmesano and Evoo dressing and add some freshly ground pepper ...
 
ENJOY with some hot crusty bread and a glass of white or red wine of choice.
 
Just a simplicity, that is quite amazingly delicious,
Margi.
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.125 seconds.