Pasta with cauliflower and crispy breadcrumbs | Sicilian classic
(0)
25 min
Quick
Sezamo
O rețetă autentică din sudul Italiei, unde conopida rumenită capătă o dulceață irezistibilă și se împletește perfect cu pastele al dente. Pesmetul rumenit și crocant (mollica atturrata), usturoiul aromat și parmezanul desăvârșesc un preparat simplu, rapid și plin de savoare tomnatică.
Preparation method
Preparing the ingredients
Break the cauliflower into small, bite-sized florets. Wash and dry them thoroughly on a kitchen towel. Peel the garlic and slice it thinly, and finely chop the parsley.
Browning the breadcrumbs and cooking the vegetables
Heat a tablespoon of olive oil in a large pan and add the breadcrumbs. Brown over medium heat for 2-3 minutes, stirring constantly until golden and crispy, then transfer to a bowl.
In the same pan, pour the rest of the olive oil and add the cauliflower florets. Brown them over medium-high heat for 7-8 minutes, until they get an appetizing golden crust. Add the garlic slices and chili flakes, sautéing everything for another 1-2 minutes until the aromas are released, without burning the garlic.
Chef's tip
The pasta water is the secret to the sauce: the starch in it combines with the olive oil to form a silky emulsion that perfectly coats the pasta.
For extra texture and freshness, you can also add a little finely grated lemon zest to the browned breadcrumbs.
55 min
Under an hour
