Servings:
4
INGREDIENTS
- - 320 g of bavette wholemeal
- - 500 g of cabbage
- - 500 g of cauliflower
- - 130 g taleggio
- - 2 cloves of garlic
- - 1 teaspoon of chopped rosemary
- - 1 sachet of saffron
- - milk
- - Oil
- - salt
- - paprika
INSTRUCTIONS
- Mince the garlic and put it to brown along with the rosemary in a pan with 4 tablespoons of olive oil for 2-3 minutes on medium heat. Add the cleaned cabbage and sliced thinly, add salt, cover and cook over medium-low heat for 25 minutes, pouring a little water if needed.
- Divide the cauliflower into small florets and boil it in salted water. After 5 minutes, retrieved 12 florets and place in a dish, oil only slightly and flavor with a hint of paprika; then keep them warm.
Take an additional 10 minutes of boiling for the remaining cauliflower: it must become very tender.
Drain with a slotted retaining the cooking water warm; whisk while still hot with the taleggio cutted into small cubes, saffron, milk and a pinch of salt obtaining a homogeneous cream. - Boil the pasta in the cooking water of the cauliflower, drain it al dente and immerse in the pan with the vegetables along with a little cooking water, tossing for a minute over high heat.
Spread the pasta on plates, drizzle with the sauce of cauliflower florets decorated with paprika and serve immediately.
