Ingredients for 4 servings:
- 500g PGI Eliche Gigante
- 100g Yellow Tomatoes
- 300g Cauliflower florets
- 1 clove of garlic
- 1 glass of white wine
- 5 Anchovies in oil
- 1 tablespoon tomato paste
- A handful of flat parsley leaves
- Olive oil to taste
- salt to taste
Directions:
Boil cauliflower florets in salted water until al dente
Heat olive oil in a skillet and sauté chopped garlic, half the parsley and 3 anchovy fillets
Add 3/4 of the cauliflower florets and sauté for a few minutes
Dilute the tomato puree with 100cc of white wine and mix
with the cauliflower sauce
Mix the cooked Eliche Giganti with the sauce and decorate with yellow tomatoes cut in half, a few anchovies and the remaining cauliflower florets.
