Eliche Giganti con cavolfiore, alici e pomodori secchi

Eliche Giganti with cauliflower, anchovies and sun dried tomatoes

Ingredients for 4 servings:

  • 400g PGI Gragnano Eliche Giganti
  • 1 big cauliflower
  • 7 anchovies fillet 
  • 10/15 sun dried tomatoes
  • 3 tbs cracked Salella olives from Cilento
  • 1 tbs capers
  • 1 o nion from Tropea
  • 1 garlic clove
  • 2 tbs evoo 
  • Chives, lemon thyme and sage to taste
  • Chili pepper to taste 
  • Salt and red pepper to taste 


In a pan brown the garlic Wilh some oil, then remove it

Sauté the onion together with chilipepper and capers, then melt a couple ofanchoviesfillets

Blend the raw cauliJlower, pour it in the pan, cover Wilh a lid and add some cooking water needed

Meanwhile, cook the pasta al dente into abundant salted watel: Mix it to the sauce by adding olives, anchovies and sun-dñed tomatoes cut into pieces

7iun the heat offand add the herbs and a sprinkle ofpinkpeppen

Plate and serve.

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