Serves: 6
Ingredients:
Preparation:
Boil the cauliflower florets in salted water. When they are al dente drain and conserve the cooking water. Put the anchovies and the chopped onion in a pan with oil and brown mashing up in the anchovies with a wooden spoon; add the raisins, the pine nuts and the cooked cauliflower florets. Cook together for about ten minutes at the same time breaking up the cauliflower to blend the flavours. Cook the pasta in the water used to cook the cauliflower. Just as it’s al dente, add the saffron and turn the heat off after a few moment. With a folk remove the pasta from the pan and put it in the pan with the cauliflower. Dress the grated cheese, mix well and serve.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…