Spaghetti with creamy cauliflower, provolone cheese, crispy bread with anchovies and capers
Preparation
25 minutes
Cooking
20 minutes
Portions
2
Difficulty
Average
Ingredients
- Spaghettoni 180 gr
- Cauliflower 200 gr
- Provolone 50g
- Milk 50 g
- Stale bread 40 g
- 4 anchovies fillets
- Capers 30 g
- Garlic 2 cloves
- Pepper
- Extra virgin olive oil
- Salt
Procedure
Divide the cauliflower into florets and blanch them for 5 minutes. Sauté the florets in a pan with garlic and oil, then blend until creamy.
Blend the bread with the anchovies, desalted capers, and pepper, then toast in a pan with oil until crispy.
Heat the milk until it almost boils, pour it over the provolone and blend to obtain a fondue.
Cook the spaghetti for ¾ of the way through, transfer them to the pan with the creamed cauliflower sauce, and cook, adding a little of the cooking water at a time.
Plate the spaghetti with creamy cauliflower, cover with the provolone fondue, and decorate with the anchovy and caper brittle.