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Pasta & Company

Advice from the chef

Savory and refined recipes, perfect for those who seek healthy and quick solutions for lunch and dinner that are truly appetizing!

Casoncelli Bergamaschi with cauliflower, olives and anchovies

Preparation
20 minutes
Difficulty
Medium
Type of past
Casoncelli (stuffed pasta typical of Lombardy)

Ingredients to serve 2 people

1
cauliflouer
1
onion
2
anchovy fillets
50 gr
black olives
to taste
salt and pepper

Condiment

Cauliflower, olives and anchovies

Procedure

Clean the cauliflower, cut it up and cook it in salted boiling water for 15 minutes. Saute the onion, add the anchovy fillets and simmer till melted. Add the olives chopped coarsely and the boiled florets to the sauteed base. Season with ssalt and pepper. Cook the P&C Fresh Pasta and saute with the sauce.

Tips from the chef

Cook the cauliflower in large pieces: you can cut into the desired shaped when cooked, otherwise there is a risk of it coming apart in the water

You should also try this recipe with:

Egg strozzapreti
Cavatelli

Advice from the chef

Savory and refined recipes, perfect for those who seek healthy and quick solutions for lunch and dinner that are truly appetizing!