This week I found fresh broccoli along with a beautiful violet cauliflower at the local farmers’ market in Paris and could not resist in buying them.
Back home I decided to make a simple Italian gluten free pasta recipe with 100% whole rice fusilli by Felicia Bio brand and some anchovies I had in a glass jar.
It is inspired by my Mediterranean origins as I was born in the South of Italy. In Sorrento we are used to create pasta recipes with the seasonal vegetables, and marrying them with the flavours and the aromas we find around us.
Wash and cut the broccoli and the cauliflower in small pieces. Take a large pot, add water and when the water is boiling, add the vegetables and a good pinch of salt. Once cooked, drain out the water and put them to rest.
Peel the garlic and cut it in two pieces. Take a large pan, add the extra virgin olive oil, the garlic and put it over low heat. When the garlic turns golden, add the anchovies. Stir very gently until the anchovies almost melt in the olive oil. Turn the heat off and put the pan aside.
In the same pot where you cooked the vegetables, add water and let’s start cooking the pasta. When the water is boiling add the pasta and then the salt. When the pasta is ready – I advice you taste it regularly more than trusting the minutes written on any package – drain the water out and put the pasta in the pan.
Put the pan back over medium-high heat. Add the broccoli and the cauliflower. Stir for about 4-5 minutes until all the ingredients are beautifully mixed together. Turn the heat off. Add two table spoons of extra virgin olive oil. Mix one last time and serve on a dish.
Recipe for 2 :
– 200 gr of gluten free pasta
– 350 gr of broccoli and violet cauliflower
– 4 anchovies (canned or in a jar)
– 2 cloves of garlic
– 5 tablespoons of extra virgin olive oil for the pan
– 1 tablespoon of extra virgin olive oil per dish