Millerighe con cavolfiore e zafferano

Ingredienti

• 350 g di millerighe dei Campi
• 1 cauliflower weighing 600-700 g
• 30 g raisins
• 30 g pine nuts
• 1 onion
• 6 anchovies in oil
• 2 pinches saffron
• Extra-virgin olive oil
• Parmesan cheese
• Salt and pepper

Instruction

Put the raisins in a cup and cover them with warm water. Place the saffron strands in half a cup of water to help them dissolve.
Remove all outer leaves from the cauliflower and separate it into florets and rinse them.
At the same time, bring a generous amount of salted water to boil. Place the cauliflower in the boiling water and let it cook for about six minutes, then drain. While the cauliflower is cooking, finely chop an onion and lightly sauté it in a pan with olive oil. When the onions begin to sweat, add the saffron water. Let everything cook together for a few minutes before adding the cauliflower, the drained and squeezed raisins, pine nuts, and anchovies cut into pieces. Continue cooking for about 10 minutes.
Cook the millerighe di Gragnano until al dente and mix them for a few minutes with the sauce while still over the flame. Turn the flame off and add a generous amount of parmesan cheese before serving.

Note

Many different varieties of cauliflower exist in Italy, for example the “violetto di Sicilia” (purple Sicilian cauliflower), the “gigante di Napoli” (Naples giant), and “palla di neve” (snowball), etc. Choose whichever variety you prefer for this recipe: you can go with your favorite classic or experiment with an unknown kind of cauliflower.

Difficulty Level: medium Appreciation: Time for preparation: 20 minutes Cooking time: 25 minutes Share: 4 persons