Bucatini with cauliflower (2)
Instructions
Pound in a mortar de-boned anchovies with oil and chilli.
Divide into florets the cauliflower and cook in salted water; remove the tooth and in the same water Cook the bucatini.
In a tbsp of warm cauliflower water to soften the Saffron.
Dilute with water and condirvi sauce the dough.
Ingredients and dosing for 4 persons
- 320 g of type pasta bucatini
- 1 small cauliflower
- 100 g of anchovies water
- Olive oil extra virgin
- Some pistils of saffron
- Hot pepper
- Salt