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Ingredients for 4 servings:

  • 1Lb 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 frying pan, brown the garlic with a little oil, then remove it.

Sauté the onion with the chili pepper and capers, then dissolve a couple of anchovy fillets.

Blend the raw cauliJower, pour it into the pan, cover with a lid and add the necessary cooking water.

Meanwhile, cook pasta al dente in plenty of salted water: Stir it into the sauce, adding olives, anchovies and chopped cherry tomatoes.

Turn off the heat and add the herbs and a sprinkling of pink pepper.


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