Preparation
Obtain fillets from the anchovies and
wash them with cold water. Wipe then
well and pound them in a mortar,
diluting them with 4 or 5 table spoons
of olive oil. Cut the ginger into very
thin slices and add it to the anchiovy
sauce.Clean the cauliflower, boil it in
cold salt water, take it away from the
flame when it is still al dente, drain
it and divide it into tops. Boil the
bucatini in a lot of boiling salted
water and drain them 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 a
long time, gently, not to break the tops
of the cauliflower and serve it warmTo
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 chilli; fry
quickly for some minutes, continually
shaking the pan. To avoid the
cauliflower, during the cooking, give
off its unpleasant smell, ad to the
water some stale bread.