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Pasta con i broccoli arriminati

Ingredienti per 4 persone:
400 g di bucatini
un bel cavolfiore verde (circa 1 kg…)
una cipolla bianca grandicella
1 bustina di zafferano
20 g di pinoli
20 gr di uvetta passa (la passolina)
4 acciughe salate
due noci di concentrato di pomodoro
olio extra vergine
pepe nero (facoltativo)

- Tagliare il cavolfione a pezzetti molto piccoli e lavare accuratamente, poi tenere a bagno in acqua fredda per mezz’ora.
- Lessare in acqua bollente (salata) e scolare “al dente” (l’acqua della pentola non si deve buttare!!!).
- Grattugiare la cipolla e fare rosolare nell’olio fino a farla diventare dorata.
- Aggiungere i pinoli, l’uvetta (prima si devono fare ammorbidire in acqua tiepida…) ed il cavolfiore.
- Lasciare soffriggere per qualche minuto ed aggiungere un mestolo d’acqua di cottura del cavolfiore (nel mestolo fare sciogliere la bustina di zafferano).
- Aggiungere le noci di concentrato di pomodoro e le acciughe sciolte nell’olio.
- Abbassare la fiamma e lasciare insaporire per dieci minuti.
- Cucinare i bucatini nell’acqua di cottura del cavolfiore e scolare “al dente”.
- Rimescolare bene la pasta con qualche cucchiaio di condimento ed aggiugere il parmigiano.

Servire con un po’ di condimento aggiunto sul piatto.

Prima di mangiare, fare “riposare” per

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