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Ingredients
Bucatini with cauliflower sauce
Region:Abruzzo Qty for:4
Time: 50 minutes Difficulty:easy Ingredients
Bucatini (a sort of very thin macaroni): 400 g. (14.1 oz.)
Anchovies in salt: 150 g. (5.30 oz.)
Cauliflower: 1 (little)
Ginger: 30 g. (1 oz.)
Extra-virgin olive oil: 5 table spoons
Salt
Preparation
Preparation
Obtain fillets from the anchovies and wash them with cold water. Wipe
then
well and pound them in a mortar, diluting them with 4 or 5 table spoons
of olive oil. Cut the ginger into very thin slices and add it to the
anchiovy sauce.Clean the cauliflower, boil it in cold salt water, take
it away from the flame when it is still al dente, drain it and divide it
into tops.
Boil the bucatini in a lot of boiling salted water and drain them al
dente. Spill the anchovy sauce in a tureen, dilute it with some hot
water, spill the bucatini and the tops of the cauliflower. Mix a long
time,
gently, not to break the tops of the cauliflower and serve it warmTo
have the course more strong, flavour the anchovy sauce and the tops of
the cauliflower in a wide pan with a little olive oil, add the bucatini
dried very al dente and one chopped chilli; fry quickly for some minutes,
continually shaking the pan.
To avoid the cauliflower, during the cooking, give off its unpleasant
smell, ad to the water some stale bread.
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