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Bucatini speziati al cavolfiore

Bucatini with cauliflower

From	Difficulty	Serves	Time
			50'

Ingredients

Bucatini (a sort of very thin macaroni): 400 g. (14.1 oz.)
Anchovies in salt: 150 g. (5.30 oz.)
Cauliflower: 1 (little)
Ginger: 30 g. (1 oz.)
Extra-virgin olive oil: 5 table spoons
Salt

Preparation

Cut the anchovies and get their fillets, then wash them with cold water. Then well wipe and pound them in a mortar, diluting with 4 or 5 table spoons of olive oil. Cut the ginger in very thin slices and add it to the anchovies sauce.
Clean the cauliflower, boil it in cold salted water, take it away from the flame when it is still underdone al dente, drain it and divide it into tops.
Boil the bucatini in a lot of boiling salted water and drain them underdone al dente. Spill the anchovy sauce in a tureen, dilute it with some hot water, spill the bucatini and the tops of the cauliflower. Mix for a long time, gently, avoiding the tops of the cauliflower to break and serve it warm

To have the course more strong, flavour the anchovy sauce and the tops of the cauliflower in a wide pan with a little olive oil, add the bucatini dried very al dente and one chopped chili; fry quickly for some minutes, always shaking the pan.
To avoid the cauliflower, during the cooking, give off its unpleasant smell, add to the water some stale bread.

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