Tag: Cauliflower

Cauliflower with salty eggnog – Salt & Pepper – Italian Cuisine

Cauliflower with salty eggnog - Salt & Pepper


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Ingredients for 4 people

1) Cook the florets. Lava the cauliflower florets, immerse them in lightly salted boiling water and allow 7-8 minutes of cooking from the resumption of boiling. Drips the florets well and keep them aside. Or you can steam them: place the special basket on a pot with enough salted water to touch the edge, fix us the florets, preferably in a single layer, cover them with a lid and cook for 15-20 minutes from boiling. You put the raisins soaked in warm water to soften it.

2) Complete cooking. Warm up 3 tablespoons of oil in the non-stick pan, add the crushed and peeled clove of garlic, brown for a couple of minutes, add the drained and squeezed raisins and the pine nuts. Mix, let it cook for 2-3 minutes, then add the cauliflower florets. Season with salt and pepper and cook, stirring gently, for about ten minutes, so that they flavor well. Delete the garlic.

3) Make eggnog. Beat the egg yolks with the Parmesan cheese and a pinch of salt, using a whisk. Dilute with the warm vegetable broth, continuing to beat. You put the container in a bain-marie e cook for about ten minutes, whipping, until you get a thick, swollen and soft zabaglione. Serve the very hot florets with the zabaglione aside.

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Posted on 30/01/2022

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Pasta with cauliflower and bacon – Italian Cuisine

»Pasta with cauliflower and bacon


clean the cabbage

First of all, clean the cauliflower from its leaves and central stem, wash it and divide it into florets.

Put the florets in a saucepan with garlic and a drizzle of oil and cook, then remove the garlic, cover with water, close with the lid and cook for at least 20 minutes or until they are very soft (depending on the size of the it takes).
Meanwhile, brown the bacon in a non-stick pan until golden and crisp.
Remove the lid, mash with a fork to obtain a coarse cream and let it dry, then add the bacon.

Towards the end of cooking the cauliflower, also cook the pasta, drain it al dente and add it to the sauce.

The pasta with cauliflower and bacon is ready, you just have to serve it.

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Pasta with Sicilian cauliflower – Italian Cuisine

Pasta with Sicilian cauliflower


Sicilian-style pasta and cauliflower is a creamy and tasty first course with the crunchy note of toasted breadcrumbs. Prepare it at least once during the winter season!

There Sicilian pasta and cauliflower is a dish of the popular tradition, poor man but at the same very tasty time which is prepared especially in winter when cauliflower is a seasonal vegetable.

The dialect name of this typically Sicilian dish is "Pasta ch'i vruocculi arriminati" and the ingredients are cauliflower, onion, anchovy fillets, raisins, pine nuts and toasted breadcrumbs. The pasta shape which is generally used to make Sicilian pasta and cauliflower are i bucatini or the spaghetti that blend well with the cauliflower sautéed in a pan that becomes creamy, but short shapes such as caserecce, rigatoni and ziti are also good.

Very good just made, the Sicilian pasta and cauliflower, it is even more so if heated the next day. Seeing is believing!

Sicilian pasta and cauliflower: the recipe

Quick and easy to make, this first course does not require special skills in the kitchen. Follow our instructions and the result will surprise you.

Ingredients for 4 people

400 g of bucatini or spaghetti
300 g of cauliflower
30 g of raisins
30 g of pine nuts
8 anchovy fillets in oil
4 tablespoons of breadcrumbs
4 tablespoons of grated pecorino (optional)
1 small dry chilli
1 clove of garlic
1/2 white onion
extra virgin olive oil

Method

Soak the raisins in warm water. Thoroughly wash the cauliflower florets. Bring a pot of water to a boil. When boiling add salt, add the cauliflower florets and cook for 15 minutes. After this time, recover them with a slotted spoon and set aside the water for cooking the pasta.

Finely chop the onion and let it soften gently in a pan with 3 tablespoons of oil, the clove of garlic and the chilli. After a couple of minutes, add the pine nuts, the raisins previously soaked and then squeezed, and the anchovy fillets that you will melt by crushing them with the back of the spoon.

Now add the cauliflower florets and two ladles of cooking water. Stir well, cover with a lid and cook for about ten minutes or until the cauliflower has a very good appearance. soft and creamy.

Meanwhile, pour two tablespoons of oil into a non-stick pan and when it is hot add the breadcrumbs. Toast the latter over medium heat, stirring often.

Cook the pasta in the cauliflower cooking water and when there are 2 minutes left at the end of cooking, transfer it to the pan with the cauliflower-based sauce and an additional ladle of cooking water. Cook the Sicilian-style pasta and cauliflower in a pan and when cooked, serve it immediately, completing each dish with the toasted breadcrumbs and pecorino cheese grated.

Browse the gallery for all the photos and further tips!

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