Pasta with Browned Cauliflower and Capers | Crispy Italian Taste
(0)
25 min
Quick
Sezamo
O rețetă clasică din sudul Italiei, cu rigatoni al dente, buchețele caramelizate de conopidă, capere aromate și fulgi de chili, învăluite în parmezan ras și pătrunjel proaspăt.
Ingredients
Preparation method
Preparing the ingredients
Wash the cauliflower and break it into small, uniform florets so that they brown quickly and evenly. Peel the garlic cloves and slice them thinly. Drain the capers from the brine and finely chop the fresh parsley.
Browning the cauliflower and cooking the pasta
In a large pot, bring water with sea salt to a boil. When the water comes to a boil, add the rigatoni pasta and cook according to the package instructions until al dente (approx. 10-11 minutes). Reserve a cup (approx. 150 ml) of the pasta cooking water before draining.
Meanwhile, heat 3 tablespoons of extra virgin olive oil in a large, deep skillet over medium-high heat. Add the cauliflower florets and let them brown without stirring too often for 6-8 minutes, until they turn golden with slightly caramelized edges.
Chef's tip
The Italian secret to a perfect texture is to cut the cauliflower into small pieces and not overcrowd the pan, allowing it to brown beautifully on the surface instead of steaming.
Don't forget to save the pasta water! Emulsified with olive oil and grated Parmesan, it creates an authentic, velvety sauce without added cream.
55 min
Under an hour
