Fileja tricolore cavolfiore, bottarga e nocciole - Valle del Crati

An original first course with a very interesting contrast of flavours. Fileja is traditionally accompanied by tomato sauces, but in this unusual version it will surprise you! 

Ingredients for 4 people:

· 400 g Fileja tricolore Valle del Crati

· 1 cauliflower

· aromatic herbs as desired

· 100 g shelled hazelnuts

· 4 fillets of anchovies in oil

· 1 clove of garlic

· parsley

· Evo oil

· dried chilli powder and marjoram to taste

· roe powder or to grate

· salt to taste 


We clean the cauliflower well, blanch it in salted water until soft. Drain and set aside. Meanwhile, we cook the pasta in another pot. In a frying pan we pour a little oil and let the garlic, cut in half and without the inner germ, brown. We add the anchovy fillets and break them up; at this point we incorporate the cauliflower florets and allow them to take on flavour, separating the larger pieces. We season with chilli pepper, dried marjoram and adjust the salt. When the pasta is al dente we drain it and pour it into the pan, stirring in a few tablespoons of the cooking water.

Sprinkle with chopped parsley and roe to taste! Serve and add the coarsely chopped hazelnuts. 

Curiosity: Fileja di Tropea is a typical Calabrian pasta format. The dialect term 'Fileja' indicates the action of 'spinning the pasta', twisting the dough around a wire.