Whitebait soup (3)

Remove the cauliflower from the leaves and split it into florets, discarding the core.

Cut into 2 or 4 the larger florets so wash them and put them to boil in 150 cl boiling salted water.

Add the chopped garlic and olive oil and simmer for about 20 minutes.

While the cauliflower is cooking, place the whitebait in a strainer, remove impurities and rinse quickly with the colander for a moment under running water (ideally, wash them with clean sea water).

When the cauliflower is cooked, throw in chopped pasta pot and let it cook for a few minutes.

When cooked, add the whitebait, a nice pinch of Marjoram and ground pepper, stir and remove the Pan from the heat as soon as it starts boiling.

Serve the hot soup, strictly without cheese.

Whitebait soup typical Genoese cuisine, also exists in the spring version, instead of cauliflower, fresh peas or sliced Zucchini.

In some areas of liguria is also tying the soup with a beaten egg and adds it out of the fire.