Casarecce with Sicilian-style cauliflower

Name: Casarecce with Sicilian-style cauliflower
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 40 g extra virgin olive oil; 40 g yellow onions chopped; 6 fillets anchovies in oil in small pieces; 300 g cauliflower in small dice; 30 g soaked raisins whole; 1 sachet saffron ground; 320 g casarecce pasta; 1 Liffo spoon fine salt; 30 g pecorino romano grated; 25 g pine nuts whole; 4 sprigs fresh wild fennel chopped

Prep time:: 10 min
Cook time:: 35 min
Total time:: 45 min
Serves:: 4

Ingredients

for 4 servings

extra virgin olive oil 40 g
yellow onions 40 g chopped
anchovies in oil 6 fillets in small pieces
cauliflower 300 g in small dice
soaked raisins 30 g whole
saffron 1 sachet ground
casarecce pasta 320 g
fine salt 1 Liffo spoon
pecorino romano 30 g grated
pine nuts 25 g whole
fresh wild fennel 4 sprigs chopped

Allergens: gluten, fish, tree nuts

This is pasta con le sarde disguised as a vegetable dish: the same structure — raisins, pine nuts, saffron, wild fennel — with cauliflower in place of the fish. The wild fennel is what decides it: without it you are left with a good cauliflower pasta and nothing more. But enough talking — let's go straight to loading the ingredients into Liffo!

Setting up Liffo

Container 1

In the first container put 20 g of extra virgin olive oil, 40 g of yellow onions, chopped and 6 fillets of anchovies in oil, in small pieces.

Nel primo contenitore mettete 20 g di olio extravergine di oliva, 40 g di cipolle bionde tritate e 6 filetti di acciughe sott'olio a pezzetti.

Container 2

In the second container put 160 g of cauliflower, in small dice.

Nel secondo contenitore mettete 160 g di cavolfiori a dadini piccoli.

Container 3

In the third container put 140 g of cauliflower, in small dice, 30 g of soaked raisins, whole and 1 sachet of saffron, ground.

Nel terzo contenitore mettete 140 g di cavolfiori a dadini piccoli, 30 g di uvetta essiccata previo ammollo intera e 1 bustina di zafferano in polvere.

Container 4

In the fourth container put 160 g of casarecce pasta and 1 Liffo spoon of fine salt.

Nel quarto contenitore mettete 160 g di casarecce e 1 cucchiaio Liffo di sale fino.

Container 5

In the fifth container put 160 g of casarecce pasta.

Nel quinto contenitore mettete 160 g di casarecce.

Container 6

In the sixth container put 20 g of extra virgin olive oil.

Nel sesto contenitore mettete 20 g di olio extravergine di oliva.

Container 7

In the seventh container put 30 g of pecorino romano, grated, 25 g of pine nuts, whole and 4 sprigs of fresh wild fennel, chopped.

Nel settimo contenitore mettete 30 g di pecorino romano grattugiato, 25 g di pinoli intero e 4 ciuffetti di finocchietto fresco tritato.

Select when the recipe should be ready

Liffo needs 35 minutes of cooking for this dish.

Tips

Ideal pasta shapes that hold the sauce - casarecce, fusilli, cavatappi - also whole wheat. Soak raisins in warm water for a few minutes and squeeze them before putting them in the container. Toast the pine nuts to make them crunchier. Prefer aged pecorino but not too salty. For a vegetarian version, remove the anchovies.

Plating

Season as desired with a sprinkle of lightly toasted breadcrumbs and a few sprigs of fresh fennel.

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Let Liffo cook it

Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.

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