Pasta with browned cauliflower and capers | Quick recipe
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20 min
Quick
Sezamo
O rețetă clasică din sudul Italiei, gata în doar 20 de minute. Bucățelele crocante de conopidă rumenită se îmbină perfect cu aroma intensă de usturoi, capere sărate și parmezan fin.
Preparation method
Ingredient preparation
Wash the cauliflower and break it into very small florets so that they brown evenly and quickly in the pan. Peel and thinly slice the garlic cloves. Finely chop the fresh parsley.
Bring a large pot of water with a teaspoon of sea salt to a boil for the pasta.
Cooking and browning
When the water boils, add the fusilli pasta and cook according to the package instructions until al dente (about 9-10 minutes). Reserve a cup of the pasta water before draining.
Chef's tip
For a typical Sicilian extra crunchy texture, you can brown two tablespoons of breadcrumbs with a little olive oil in a dry pan and sprinkle them over the pasta right before serving.
Cut the cauliflower into small pieces (walnut-sized or smaller) to caramelize nicely on the outside while staying slightly tender on the inside.
Ingredients
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55 min
Under an hour
