Fusilli with garlic, oil, chilli ... and cauliflower

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Elia Tabuenca García
@eliatabuencagarcia
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A product that we find on the market in both autumn and winter. Cauliflower (in Sicily called broccoli) is a concentrate of health and is the protagonist of this recipe that is very easy to prepare and which has made "nothing is thrown away" its characteristic

Don't store avocado like this: it's dangerous

A product that we find on the market in both autumn and winter. The cauliflower (in Sicily called broccoli) is a concentrate of health and is the protagonist of this recipe that is very easy to prepare and which has made "nothing is thrown away" its characteristic.





To bring this dish to the table, it takes very little time but the outcome è insured. A tasty alternative to the classic "pasta with Sicilian broccoli" of which we will soon give you the recipe.

Remember it is always there matter prima so when you choose cauliflower you prefer that of farmer or better, from the vegetable garden to the product of large-scale distribution.

Here is my recipe:

Ingredients for 4 people)

500 gr.di cauliflower

400 gr. Of biological rifles

garlic

extra virgin olive oil

sale

Chili pepper

raisins, pine nuts and two walnuts

bread crumbs

Preparation

Wash the cauliflower and separate the florets. Let them boil for about 10-15, then save the cooking water. In a pan or wok, sauté lightly with oil, garlic and chilli and toss the cauliflower together with a couple of tablespoons of cooking water, letting it flavor for 5 minutes. Add raisins and pine nuts.

In the cauliflower cooking water, cook the pasta. Once ready, sauté it in a pan for a couple of minutes, adding the previously chopped walnuts.


Finally, sprinkle with toasted breadcrumbs (to prepare it you just need to heat a tablespoon of extra virgin olive oil and add the breadcrumbs, leaving it to cook for a few minutes and stirring until the breadcrumbs are golden).


Bon appetit!

Photos and text: Francesca Mancuso

READ also:

EGGPLANT CAPONATA: THE SICILIAN RECIPE

LIMONCELLO, THE SICILIAN RECIPE

ALMOND PASTA: THE SICILIAN RECIPE

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