Cauliflower pasta with Sicilian cheese

45 minutes
Italy: Sicily
Cauliflower pasta with Sicilian cheese


Serves four:
250g pennette rigate
1 whole cauliflower, about 1kg
1 big onion
4 salted anchovie fillets
8 cherry tomatoes
4 tbsp. breadcrumbs
30g pinoles
100g tuma (Sicilian Cheese)
50g ricotta salata cheese
olive oil
Cut the cauliflower into bite-size pieces, then boil in salted water.
Meanwhile, mince the onion and fry it in a large pan with olive oil. Add anchovie fillets and stir until melted.
Cut a small "x" in the tomatoes and dipping them in the boiling water 30 seconds. Peel them.
When the cauliflower is tender, drain it. Cook pennette in the cauliflower cooking water.
Drain well and put in the frying pan with onion. Add the cauliflower, pinoles and cherry tomatoes cut in quarters. Season 1 minute and remove from heat.
Drop the breadbrumbs in a small pan and cook, stirring, until brown. Set aside.
Put half pasta in baking pan, pour the tuma cheese cut into slices and thin slices of ricotta salata. Cover with the remaining pasta.
Sprinkle breadcrumbs on pasta and bake in preheated 220° C (428 F) oven 10 minutes, until golden brown.

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