DITALI WITH CAULIFLOWER

Serves:  


INGREDIENTS :

calc2 UNICO Fillets of Anchovies
calc1 small cauliflower
calc2 tbsp of UNICO White Wine Vinegar
calc4 tbsp of GALLO Pure Olive Oil
calc1 onion
calc1 clove of garlic
calc4 PRIMO Whole Plum Tomatoes, sliced
(350 g) of PRIMO Ditali

GARNISH :

calc1 tbsp of chopped parsley
calc info

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PREPARATION:

Soak the anchovy fillets in a little milk to remove salt. Remove the coarse stems from around cauliflower, wash the head under running water and boil for 10 minutes in water acidulated with the vinegar. Drain, cool slightly, then divide into florets and slice.

Pour the oil into a large pan. Chop the onion finely and crush the garlic. Add to the pan and cook for a few minutes over medium heat until golden.

Add the sliced cauliflower and the anchovies, drained and chopped. After a few minutes add the sliced tomatoes, and then season with salt and pepper. Cook for about 10 minutes or until the cauliflower is tender.

Meanwhile cook the pasta in a large pan with salted boiling water until al dente. Drain the water, add sauce and sprinkle with parsley.

PREPRATION TIME: 30 minutes


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