We've added anchovies to this simple pasta dish for their complex salty deliciousness, but if you're cooking for vegetarians, you can always leave them out.
- 50 ml olive oil
- ½ Spanish onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tsp dried chilli flakes
- 3 anchovy fillets
- 40 gm butter, chopped
- 400 gm cauliflower (about ½ small), cut into florets
- Finely grated rind and juice of 1 lemon, or to taste
- 1 small head of radicchio, leaves coarsely torn
- 400 gm dried wide pasta, such as tacconi or pappardelle
- To serve: finely grated parmesan
- 1Heat half the olive oil in a frying pan over medium-high heat, add onion, garlic and chilli and sauté until tender (4-5 minutes), then add anchovies and stir until dissolved (1 minute). Season to taste and transfer to a bowl.
- 2Wipe out pan, add butter and remaining oil and return to heat. When butter is foaming, add cauliflower and sauté until browned and tender (5-10 minutes). Add lemon rind and juice, season to taste and add to onion mixture with radicchio.
- 3Meanwhile, cook pasta in a large saucepan of generously salted boiling water until al dente (8-10 minutes), then drain and return to pan along with 60ml cooking water. Add cauliflower mixture, toss to combine, season to taste and serve hot scattered with parmesan.
The Latest from Gourmet Traveller
- DestinationsA year-round travel guide to Austria's western AlpsYesterday 12:00am