Baked Pasta with Cauliflower
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Mezze Maniche Rigate Pasta | 320g |
| Cauliflower | 650g |
| Fresh Cream | 150g |
| Parmigiano Reggiano DOP | 100g |
| Anchovies in Oil | 50g |
| Fresh Red Chili | 1 |
| Pine Nuts | 30g |
| Smoked Scamorza Cheese | 250g |
| Garlic | 1 clove |
| Saffron | 0.5g (2 sachets) |
| Extra Virgin Olive Oil | As needed |
| Black Pepper | As needed |
| Fine Salt | As needed |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~620 kcal |
| Protein | ~25g |
| Carbohydrates | ~62g |
| Fat | ~28g |
| Saturated Fat | ~15g |
| Fiber | ~4g |
| Sodium | ~500mg |
Instructions
-
Prepare the Ingredients
Begin by bringing a large pot of water to a boil. Once boiling, add salt to taste. While waiting for the water to boil, clean the cauliflower by removing the central stalk and breaking it into small florets. -
-
Cook the Cauliflower
Add the saffron to the boiling water, which will give a beautiful golden hue to the cauliflower. Toss in the florets and cook them for about 10 minutes, ensuring they are tender yet not overcooked. Reserve about one ladle of the cauliflowerโs cooking water, then drain and set aside. -
Prepare the Anchovy Base
Heat a splash of extra virgin olive oil in a pan over medium heat. Add the garlic clove and the anchovy fillets. Stir with a wooden spoon until the anchovies dissolve, forming a flavorful base. Remove the garlic and set the anchovy mixture aside. -
Cook the Pasta
Using the same pot of water, add the mezze maniche rigate pasta and cook until al dente. Drain the pasta and immediately transfer it to a large mixing bowl. -
Combine and Mix
Add the reserved anchovy mixture to the bowl with the pasta. Incorporate the cauliflower florets, pine nuts, grated Parmigiano Reggiano (reserving a small amount for topping), diced smoked scamorza, and fresh cream. Mix thoroughly to ensure all the ingredients are evenly distributed. -
Assemble the Dish
Lightly grease a 30×20 cm baking dish with extra virgin olive oil. Transfer the pasta mixture into the dish, spreading it out evenly. Sprinkle the reserved Parmigiano Reggiano on top to create a golden crust during baking. -
Bake to Perfection
Preheat your oven to 200ยฐC (static setting). Place the dish in the oven and bake for approximately 15 minutes or until the top is golden and bubbling. -
Serve and Enjoy
Remove the dish from the oven and let it rest for 5 minutes. Serve hot, garnished with freshly cracked black pepper and a drizzle of olive oil, if desired.
Cooking Tips
- Customizing Cheese: For a twist, substitute smoked scamorza with mozzarella or provolone.
- Adding Texture: Toast the pine nuts lightly before mixing for a nutty crunch.
- Vegetarian Option: Skip the anchovies and enhance flavor with a touch of smoked paprika or capers.
This recipe offers a delightful combination of creamy textures and robust flavors, making it perfect for weeknight dinners or as a centerpiece for casual gatherings. Enjoy your Baked Pasta with Cauliflower with a side of crisp green salad or a refreshing glass of white wine for an unforgettable meal!
