Pasta and cauliflower Neapolitan style simple and quick recipe
Neapolitan-style pasta and cauliflower: cauliflower is one of the least invited scented vegetables ever, but if you overcome the initial distrust of the smell that is too strong you might find that even particularly good, just a few tricks are enough, and if we then think that the cauliflower is good for you (read the card about the benefits of cauliflower at the bottom of this page) then we could convince ourselves to eat it even more often ... here is a typical Neapolitan recipe! Hope you like it!
Similar recipes: cream of cauliflower, tasty pasta and cabbage;
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preparation time: 5 min. cooking times 30 min.
Ingredients for 4 people
- 1/2 large cauliflower
- 1 clove garlic
- Plenty of parsley
- chilli / or pepper *
- 1 anchovy / or grated Parmesan cheese *
- Mixed pasta 150 gr
- Extra virgin olive oil
How to make Neapolitan-style pasta and cauliflower
Fry the garlic in the oil with the anchovies and the chilli pepper and remove the whole as soon as the garlic is golden, leaving only the flavored oil. Wash the cauliflower and cut it into small pieces (crumbling it with your hands). Cook in oil over medium heat with a pinch of salt.
Cover with 1 liter of water and cook for 15-20 minutes until it becomes partly creamy, blend one part with an immersion blender and add salt.
Add the pasta (mixed) to the pot with the cauliflower and cook everything according to the cooking time indicated on the pasta package, if the water does not cover the pasta then add a little more, and complete the cooking. Turn often.
Your Neapolitan-style pasta and cabbage is almost ready, season with salt and add the parsley at the end of cooking (and a little grated Parmesan if you haven't used anchovies and chilli). Neapolitan-style pasta and cauliflower
WINE TO MATCH: Falanghina of the Phlegraean Fields
In this blog for wine pairings I have consulted the site most often: http://www.bodegasdevino.org/
Neapolitan-style pasta and cauliflower
Enjoy your meal!
Properties and benefits of Cauliflower
The presence of Calcium, Potassium, Sulfur, Iodine, Iron and Phosphorus, as well as vitamins A, B1, B2, C, K, PP and Folic Acid, makes this vegetable very beneficial and energetic.
Low in calories, it has only 25 calories per 100 grams, it is also excellent during slimming diets, but infrequent use is recommended for those with irritable bowel problems, in fact large quantities of cauliflower can cause swelling and gastrointestinal problems.
Beneficial actions: strengthening of the immune defenses, given the abundant presence of vitamins. Recent research has confirmed its positive action against cholesterol and the onset of cancer, and its anti-inflammatory, antioxidant, antibacterial and anti-scurvy powers can also be counted.
Famous for its remineralizing and purifying action, it does not contain gluten and can be safely consumed even by diabetics. The chlorophyll contained in green cabbage strengthens the production of hemoglobin and is therefore very useful for those suffering from anemia.
Like all vegetables, it loses part of its contents during cooking, so it is preferable to consume it raw or after steaming cauliflower.
(Taken from the site: http://www.cavolfiori.it/benefici-cavolfiore.cfm )