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Neapolitan-style pasta and cauliflower


Neapolitan-style pasta and cauliflower

Let's find out how to prepare Neapolitan pasta and cauliflower, a creamy and tasty first course that is cooked in a single pot.

From the Italian gastronomic tradition comes a tasty first course that is easy to make at home. We are talking about Neapolitan pasta and cauliflower, one of the most popular preparations in the gastronomic repertoire of Campania .

Preparing it is very simple, thanks to the fact that all the ingredients are cooked in about 30 minutes in the same pot . To achieve perfection, however, you will have to follow our recipe step by step, starting with choosing the right pasta shape: the mixed one. Let's see how to get a perfect pasta , i.e. creamy, dense and full-bodied, just like they want in Naples.

Cauliflower cooking
Cauliflower cooking

Ingredients

For the Neapolitan pasta and cauliflower

  • Mixed pasta – 300 g
  • Cauliflower – 800 g
  • Garlic – 1 clove
  • Chili pepper – 1
  • Extra virgin olive oil – 3 tablespoons
  • Fine salt – to taste
  • Pepper – to taste

Preparation

How to prepare the Neapolitan pasta and cauliflower recipe

1

First, start by cleaning the white cauliflower . After washing it under running water, remove the central part of the stem and the leaves, cutting the florets into small pieces.

2

Pour the extra virgin olive oil into a pan. Add the chopped garlic and the whole chilli pepper and cook for a few minutes.

3

Subsequently, add the cauliflower florets, season and season with salt and pepper . Cover the vegetables loosely with water and let them cook until they are very tender, almost pureed. From time to time also mash them with a wooden spoon. It will take about 20 minutes .

4

Then add the pasta , mix and cook, adding more hot water if needed. Thanks to the starch present in the pasta you will obtain a dense and creamy consistency. Distribute on plates and serve.

As you can see, it is a very simple recipe to make and this short video is further confirmation of this.

Could there perhaps be only one version of this dish? Absolutely not. In fact, some people usually make a red version by adding, together with the cauliflower, tomato puree, cherry tomatoes, concentrate or peeled tomatoes. We stuck to the more traditional one but we recommend you try both.

Wherever you go pasta with the cauliflower you find. How about also trying the Sicilian version with raisins, pine nuts and anchovies?

Conservation

Pasta and cabbage is a creamy and tasty Neapolitan recipe, excellent because it is based on vegetables. If you have leftovers, you can store it for 1-2 days in the fridge (covered) and reheat it if necessary.

Read also
A poor but tasty dish: the recipe for pasta and potatoes with photos and videos

Riproduzione riservata © - WT

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