Gigli with black caulifower
The Black Cauliflower is a fantastic vegetable! In addition to having multiple beneficial properties, it lends itself to many different recipes, including these gigli.
The best time for black cauliflower is after the first frosts of the season, because it takes on flavor and the leaves become more tender.
Ingredients:
- 400gr. Gigli of the Podere
- 300gr. black cauliflower
- 2 cloves of garlic
- extra virgin olive oil of the Podere
- 80gr. of tomato pulp
- 5 anchovies
- Sale
- chili pepper
Brown the garlic cloves in a pan with two tablespoons of extra virgin olive oil and add the tomato pulp for a few minutes.
Cut the black cauliflower into strips and put it to stew with two ladles of vegetable broth, bring to cooking, adding the broth during cooking if necessary.
In a saucepan, dissolve the anchovies fillets with a tablespoon of water, cooking and transfer them to the saucepan of the cauliflower sauce, seasoning with salt.
At this point you will have prepared all the ingredients for your recipe.
Drain the pasta al dente and mix it with the sauce and stir-fry in a pan.
If you like...
a little chili pepper and the dish is ready!
Enjoy your meal
Curiosity:
Did you know that a teaspoon of bicarbonate in the cooking water of the vegetables helps to maintain the color and make the leaves more tender?
Suggestion:
If you want you can also blend all or part of the cauliflower, but I prefer to leave texture to the vegetables when I use them with pasta, to prevent them from becoming a bit mushy and taking away character from the dish.
It is important, however, to be able to mix the ingredients well with the pasta.
