Ingredients for 4:
- 320 grams of wholemeal fusilli
- 1 small white cauliflower
- a piece of fresh turmeric root of about 5 cm
- 8 dried tomatoes
- 1 clove of garlic
- 1/2 green chili
- 4 tablespoons of toasted pumpkin seeds
- extra virgin olive oil, salt
Recipe:
Wash the cauliflower, separate the leaves from the flowers; chop the leaves and divide the flowers into small tufts.
Chop the onion and garlic, put them in a non-stick pan with the leaves and flowers of the cabbage, with 3 tablespoons of extra virgin olive oil and cook over medium heat for about 10 minutes.
Add a pinch of salt, the dried tomatoes cut into thin slices, the grated turmeric and, if necessary, a few tablespoons of hot water to make the sauce softer.
Meanwhile bring a large pot of salt water to the boil. Cook the fusilli al dente. When ready, drain them in the sauce, mix well and serve warm with toasted pumpkin seeds.
- 320 grams of wholemeal fusilli
- 1 small white cauliflower
- a piece of fresh turmeric root of about 5 cm
- 8 dried tomatoes
- 1 clove of garlic
- 1/2 green chili
- 4 tablespoons of toasted pumpkin seeds
- extra virgin olive oil, salt
Recipe:
Wash the cauliflower, separate the leaves from the flowers; chop the leaves and divide the flowers into small tufts.
Chop the onion and garlic, put them in a non-stick pan with the leaves and flowers of the cabbage, with 3 tablespoons of extra virgin olive oil and cook over medium heat for about 10 minutes.
Add a pinch of salt, the dried tomatoes cut into thin slices, the grated turmeric and, if necessary, a few tablespoons of hot water to make the sauce softer.
Meanwhile bring a large pot of salt water to the boil. Cook the fusilli al dente. When ready, drain them in the sauce, mix well and serve warm with toasted pumpkin seeds.
