cacio and pepper perline with stewed cauliflower and “muddica cunzata”

  • 1 package of perline filled with cacio and pepper
  • 1 cauliflower
  • garlic
  • 1 anchovy
  • 100 ml of vegetable broth
  • a handful of raisin
  • 200 g of grated bread
  • salt and pepper
  • extra virgin olive oil
Clean the cauliflower. Put the raisin inside a bowl with cold water. Warm two spoonfuls of oil in a small pan, unite the grated bread. Salt and pepper it. Warm three spoonfuls of olive oil in another pan. Liquefy the anchovy and unite the cauliflower. Fry everything and when the cauliflower begin to be coloured, unite the broth or water to it. Everything has to be soft but not too much cooked, while the water has to be mopped up. According to the cook time indicated on the package, cook the perline in a pot. Fry the perline with the cauliflower in a pan, put every portion in bowls and the dish will be completed.

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