Tag: Pasta

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.

Farfalle of fresh pasta – Italian Cuisine

»Farfalle of fresh pasta

Prepare the dough: put all the ingredients in a bowl and knead quickly, until you get an elastic and homogeneous dough.
Wrap the dough with cling film and let it rest at room temperature for at least 20 minutes.

Take the dough, divide it into 4 parts and, one at a time, roll it out with a rolling pin, then pass it through the pastry machine to obtain a very thin thickness, about 1 mm.

Now comes the hardest part: cut your dough with a pastry wheel (both the smooth one and the scalloped one, with teeth are fine), obtaining 7×4 cm rectangles, then, one at a time, tighten the central part of the rectangle between thumb and forefinger, taking care to create 2 folds upwards and 1 central downwards, as you can see in the photo.

That's it: the fresh pasta farfalle are ready!

At this point you just have to cook your farfalle in lightly salted boiling water (when I cook the fresh pasta I add 1 tablespoon of oil, to be sure that the macaroni do not stick together), drain them after 5 minutes and season them with pleasure: here I used a fresh sauce made with garlic, oil, cherry tomatoes and aubergines.

And here is your plate of fresh homemade pasta farfalle, perfectly seasoned and ready to be eaten!

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


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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