Spaghetti with Cauliflower and Saffron Cream | Quick Italian Classic
(0)
20 min
Quick
Sezamo
O rețetă rafinată și cremoasă de paste italiene, gata în 20 de minute. Conopida fiartă este transformată într-o cremă mătăsoasă și aurie cu infuzie de șofran, parmezan și ulei de măsline, învăluind perfect spaghetele al dente.
Ingredients
Preparation method
Preparing the cauliflower and saffron
Break the cauliflower into small florets and wash it thoroughly under cold running water. Dissolve the saffron threads in 4 tablespoons of warm water and let them steep for 5 minutes to release their aroma and vibrant golden color.
Boil the cauliflower florets in a large pot of boiling water with sea salt for 8-10 minutes, until they become very tender. Remove the cauliflower with a slotted spoon and keep the boiling water on the heat to cook the pasta.
Preparing the cream and cooking the pasta
In a large pan, heat the extra virgin olive oil and sauté the crushed garlic over low heat for 1 minute, without browning it excessively.
Chef's tip
For a wonderful crunchy touch, you can toast 2 tablespoons of breadcrumbs in a little olive oil and sprinkle them on top before serving.
Reserving the cooking water from the cauliflower and pasta is the secret to a creamy emulsion without adding any heavy cream.
15 min
Under an hour
