- 50 min
Tortiglioni with cauliflower and Stracchino
360 g tortiglioni
half a cauliflower
200 g Nonno Nanni Stracchino
extra virgin olive oil as required
2 cloves of garlic
salt to taste
ground black pepper to taste
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Wash the cauliflower and blanch for about 10-15 minutes in salted boiling water. When blanched, drain and divide into florets.
In a large frying pan, lightly brown the garlic cloves with a little oil, then add the florets. Adjust with salt if necessary and sprinkle with a little freshly ground black pepper. Stir fry the cauliflower for a few minutes to flavour it, then remove the garlic.
Meanwhile, cook the pasta in plenty of salted water.
Place the Stracchino in a small bowl, add a few tablespoons of water from the pasta to soften it, and mix.
Drain the pasta and dress with the cauliflower, adding the Stracchino. Mix well and serve hot!
Recipe devised by food blogger
Nella cucina di Laura
I’m Laura, I’m 34 and I live in Tuscany, in Val di Chiana to be exact. This is a land of great beauty and gastronomic excellence, thanks to quality ingredients like the famous Chianina meat, exceptional wines and dishes that are simply prepared yet full of flavour.
First courses Rosa Forino of blog “Kreattiva” has chosen Nonno Nanni Stracchino to make her green-style recipe:
First courses Risotto with mushrooms, Stracchino and CDO (Controlled Designation of Origin) Prosecco