academia barilla  February 2008

Video Recipe: Pasta with Cavolo Romanesco (Pasta with Roman Cauliflower)

We introduced a new series of blog posts this month, dedicated to [...]

We introduced a new series of blog posts this month, dedicated to the Ingredient of the MonthCauliflower, in its local Roman version Cavolo Romanesco.

In the previous video, Chef Matteo Carboni from the Academia Barilla Culinary School reveals how to easily clean the cauliflower separating all the florets, which allows for better cooking and presentation.

Academia Barilla Chef

Today Chef Carboni demonstrates in a new video recipe how to cook a simple but yummy pasta dish using our ingredient of the month: Spaghetti with Romanesco Cauliflower.

After separating all of the florets, Chef Carboni suggests to chop them in halves, and to place them in boiling water for about 2 minutes.

Other ingredients used in this recipe are anchovies, garlic, thyme, Academia Barilla Monti Iblei DOP extra virgin olive oil and Academia Barilla Pecorino Cheese.

Academia Barilla Chef

As a first step of preparation, Chef Matteo Carboni places the pasta into boiling water in a medium sauce pan. He immediately begins preparing the cauliflower-based sauce with a sauté of garlic and anchovies in a hot sauté pan.

Once the anchovies are melted Chef Carboni adds the cauliflower. Stir fry this for a couple of minutes while seasoning with salt and black pepper to taste.

Academia Barilla Chef

When the pasta reaches the “al dente” cooking time as described in the pasta packaging (here Chef Carboni uses Barilla Spaghetti), drain it and add it to the sauce for a final sauté, to which is added olive oil and Pecorino cheese.

The final touch before serving is adding some more Monti Iblei D.O.P. extra virgin olive oil, cauliflower florets and a sprig of thyme.

Buon Appetito from Academia Barilla!

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