Ingredients:
* 8 salty anchovies
* 1 kg of cauliflower
* salt
* 2 cloves of garlic
* 2 tbsp. tablespoons of olive oil of cold squeezing, extra
* 300 g of home pasta
* 30 g of grated picorino cheese
* pepper
Peel the anchovies, wash, cut into pieces. Wash and divide color cabbage into inflorescences, cook them in salt water. Fry the unpeeled garlic in the pan, adding olive oil. Half up to catch the inflorescences of cauliflower before they are being divorced, let them drain and set aside aside. In the same water, cook pasta until half -cooked. Before they cooked, add cauliflower there. Remove the pan with hot olive oil from the fire and put Pecorino and anchovies in it. Clean the garlic and crush it with a wooden spoon with anchovies. Mix thoroughly with picorino and olive oil. Put the pasta and cauliflower on a colander, let the one to drain, and then put them in the pan to other ingredients and mix well. Salt, pepper, fuse a little olive oil. Go to the table.
Paste with colored cabbage (Cavolfiore E Pasta)
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