Tuffoli with cauliflower, Colatura and tuna bottarga

29/11/2012 - Ingredients for 4 people:

- 400 g Tuffoli "Pastificio Mancini"
- 100 g cauliflower
- Colatura of sardines "Sapori del Sud"
- 30 g Tuna bottarga "Stefano Rocca"
- Extra virgin olive oil Gran Cru Biancolilla "Frantoio Cutrera"
- pepper

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Tuffoli "Pastificio Mancini"
- 100 g cauliflower
- Colatura of sardines "Sapori del Sud"
- 30 g Tuna bottarga "Stefano Rocca"
- Extra virgin olive oil Gran Cru Biancolilla "Frantoio Cutrera"
- pepper

Cut the cauliflower into small pieces and fry in a pan with a little olive oil in Colatura from sardines and grated bottarga.

Cook the Tuffoli for about 9/10 minutes until al dente, drain and sauté for one minute with the sauce and a little more olive oil. Serve and grate a little bottarga on top.

Recommended wine: Vernaccia di San Gimignano "Cantina Ghiberti"