Spaghetti with cauliflower from the starred restaurant Lorenzo di Forte dei Marmi
The Michelin-starred chef Gioacchino Pontrelli tells us about a simple but tasty dish
Legendary restaurant in Forte dei Marmi. For almost 40 years an institution for those who love good food, fish as a workhorse, but not only, because the patron Lorenzo Viani on one thing does not compromise: whatever the raw material must be very fresh and perfect and must be the protagonist of the dish.
For many years now, the star chef Gioacchino Pontrelli has been leading the kitchen. For us he has chosen a recipe that is simple to reproduce, but full of taste, the taste of the star he has chosen for this dish, cauliflower.
From the chef's home, to your home!
Ingredients for 4 people
260 g spaghetti
1 garlic clove
3 anchovies in oil
80g extra virgin olive oil
500 g cauliflower
80 g ground pepper tarallo
100g Parmesan 30 months
Blanch the cabbage in a large pan in boiling water for 10 minutes. Make a bottom of garlic, oil, chilli pepper and anchovies. Let it brown for a moment add the cabbage and spaghetti. Just climb up, add the cooking water from the cauliflower and cook as for a risotto, adding water as needed. When the cooking is finished, we plate and sprinkle with chopped tarallo and grated parmesan cheese.