Le Ricette

Spaghetti with Roman Cauliflower

di Academia Barilla

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Le ricette
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PREPARATION TIME
33 min
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DIFFICULTY
Easy
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TYPE
First course
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ITALIAN REGION
Lazio


Ingredients for 4 people


1 box spaghetti
about 3 cups Roman cauliflower
3 anchovies
1 clove garlic
salt and pepper to taste
1 cup grated Pecorino cheese
4 sprigs thyme
5 tablespoons Academia Barilla Monti Iblei Extra Virgin Olive Oil to taste


Ingredients


Academia Barilla Monti Iblei Extra Virgin Olive Oil
Pecorino Cheese
roman broccoflower

Preparation 25 minutes preparation + 8 minutes cooking

1
Rinse Roman cauliflower florets, cut in half, and blanch in salted water for a few minutes.

2
Heat three tablespoons of oil in a pan over medium heat.

3
Add chopped garlic and anchovies.

4
Cook until anchovies dissolve in the oil, making sure not to burn the garlic.

5
Add cauliflower and cook for 1-2 minutes. Season with salt and pepper to taste and remove from heat.

6
Meanwhile, boil pasta in a large pot of salted water according to package directions.

7
Drain, toss with prepared sauce. Mix with the rest of the oil, grated Pecorino and thyme leaves before serving.

8
Whole Grain Spaghetti may be substituted for spaghetti.


Wine pairing

For this dish, whose taste is delicate yet always sharp, we recommend a very dry white wine, with good acidity and body avoid overly fragrant wines. A Grechetto is a white wine that goes well paired with this dish, or a Pigato Ligure.


Chef's Tip

The final touch before serving consists of adding another drizzle of Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil, Romanesco Broccoli tips and a sprig of thyme as a garnish.

Wine pairing

For this dish, whose taste is delicate yet always sharp, we recommend a very dry white wine, with good acidity and body avoid overly fragrant wines. A Grechetto is a white wine that goes well paired with this dish, or a Pigato Ligure.


Chef's Tip

The final touch before serving consists of adding another drizzle of Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil, Romanesco Broccoli tips and a sprig of thyme as a garnish.

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