Drive away with green broad beans and ricotta
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Pasta risottata with two cauliflowers
ingredients
servings
2
Cauliflower
150 oz
Broccoli
150 oz
Semolina pasta
200 oz
Extra virgin olive oil
1 spoon
Salt
to taste
Pepper
to taste
Parsley
to taste
Shallots
1 unit
Parmigiano cheese
40 oz
first courses from Italy
Pasta risottata with two cauliflowers
Pasta risottata with two cauliflowers
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pasta risottata with two cauliflowers is a delicious first course made different from cooking itself. In fact, the pasta is cooked as if we made a risotto. In this way we do not need to put condiments that help to amalgamate because the starch itself of the pasta is almost a creamy sauce.
preparation
step 1
First of all we prepare in a small pot of vegetable stock. (obvious alternative is fine just hot water with salt)
step 2
We clean the two cauliflowers, cut them into small florets, and wash them well. In a large pan we finely slice a shallot and let it slowly wither with a tablespoon of oil and 1/2 cup of water.
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step 3
Then add the vegetables, add salt and pepper and let it flavor for 5 minutes.
step 4
Now add the raw pasta, mix and stretch with the vegetable broth previously prepared, adding more each time you absorb until the pasta is cooked, avoiding turning often.
step 5
At the end of cooking, we stop and we cook together with the Parmesan cheese. All that's left is to bring the Pasta risottata to the two cauliflowers on the table and make it even tastier with pepper and a handful of parsley.
