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Ingredients


1 lb of dry spaghetti
1 cup of white cauliflower
2 ounces of raisins
1 ounce of fine bread crumbs
1 glass of white wine
sea salt and fresh cracked black pepper corn
1 ounce of fresh grated Pecorino Romano cheese
1 ounce of fresh grated Parmigiano Reggiano cheese
2 each olive oil marinated anchovies filet
1 ounce of Kalamata olives
2 each garlic cloves
1 spoon of capers
1 ounce of pine nuts
1 bunch of fresh Italian Parsley

Spaghetti with pan roasted cauliflower


Preparation

Start with thin slicing the garlic cloves, cut in half the kalamata olives, fine chopped the bunch of Italian parsley, toasted the pine=nuts in the oven until gold, trim the cauliflower and cut in small regular pieces, chopped the filet of anchovies. Keep all this prepare ingredients in separate small bowls. Then blanch the cauliflower in salted boiling water and then toasted in a skillet with a touch of unsalted butter.Bring a pot of salted water to boil and put the spaghetti keep stirring to cooked them evenly and prevent them to stick together during the cooking time about 10 to 12 minutes. At this point in a large frying pan warm it up with the extra virgin olive oil, and a touch of butter as soon as the butter is start melting in the oil, add the slices of the garlic cloves, cook until gold, the pine-nuts, the olives, the capers, sauteed them together, add the pre-soak raisin in the wine for half hour, continuing to sauteed gently, then de-glaze with the wine, add the fine chopped Italian parsley at this point and a ladle of the cooking water of the pasta, add then the toasted cauliflower, and keep slowly sauteed the pasta at this point should be "al dente" and ready to strain it, add it and sauteed withe the rest of the ingredients, start tossing it all together, add the fine bread crumbs and the two fresh grated Parmesan and Pecorino cheese, tossed with a touch of extra virgin olive oil, fresh cracked black pepper, then serve by piling up on a plate.


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