Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 320 Whole ancient grain wheat spaghetti
- - 1 slice of bread
- - 1 cauliflower
- - celery leaves
- - 1 garlic
- - Extra virgin olive oil
- - Salt
- - pepper
- - chili powder
INSTRUCTIONS
- Slice the cauliflower leaves and chop the stem.
- Infuse the peel of the garlic (without using the cloves) in a saucepan with water and bring to boil. Using the peel only will help you season the dish without adding extra taste. When the water is boiling, remove the peel, add some salt and sear the cauliflower leaves for about 2 minutes. Then, drain them and place them to side. Now pour the stem inside the water and, after 5 minutes, add the spaghetti too.
- In a food processer, combine the bread with half a clove of garlic, the celery leaves, a pinch of salt and pepper and a tablespoon of oil.
- Toast the bread crumbs in a pan until they look crunchy and golden.
- In a pan, heat 3 tablespoons olive oil with a pinch of chili pepper, then add the cauliflower leaves and add salt to taste, let them season for few minutes. Drain the ancient grains spaghetti al dente and the cauliflower stems directly in this pan, add the breadcrumbs, stir to combine and serve immediately.
