An interesting and intriguing recipe at the same time for the diversity of flavors and textures.
Marco Perez, Chef of the Restaurant Rifugio AlpiNN in Plan de Corones – Brunico (Bz), this month offers us an unusual first course: Spaghettoni, cauliflower, Panettone and licorice.
To learn more about Marco Perez click here. Remember also to subscribe to the YouTube Channel Loison Pasticceri: you will be updated with new video-recipes by our Chef Friends!
The recipe
For this dish you can read the instructions below or follow the video-recipe where the chef explains how to make it.
- Ingredients
- 4 servings
- For the Spaghetti
- -100 g Loison Licorice and Saffron Panettone Powder
- -240 g spaghetti
- -2 small anchovies
- -clove of garlic
- -fresh chili pepper
- -For the cauliflower
- -1 small cauliflower (keep a little aside to slice raw during serving)
- -saffron powder
- -saffron pistils
- -2 star anise
- -soy sauce
- -lemon juice
- -evo oil - garlic clove - fresh chili pepper
Directions
Per le roselline di cavolfiore
For the cauliflower roses - Boil some water in a small saucepan, add the saffron powder and pistils, the star anise, and a pinch of salt; cook some cauliflower roses for 2/3 minutes, so that they remain crunchy.
Heat the olive oil in a frying pan with a clove of poached garlic and a pinch of fresh chili pepper. Add the cauliflower florets and toss, browning slightly.
![](https://www.insolitopanettone.com/wp-content/uploads/2019/08/spaghettoni-perez-02-insolitopanettone.jpg)
For the cauliflower cream
The remaining cauliflower, including the central part, should be seasoned with a pinch of salt, a drizzle of evo oil, 1 star anise and steamed in a vacuum for 8/10 minutes. At the end, let it cool and remove the woodier parts such as the star anise and the stalks which are a bit harder. The remaining cauliflower should be blended and whipped with a little oil, a pinch of salt, a little lemon juice and a few drops of soy sauce.
Toasted Panettone powder
In a second pan, heat some evo oil with a clove of garlic, the fresh chili pepper, the anchovy; let it lightly fry and then add the Loison Licorice and Saffron Panettone Powder, letting it toast to make it crispy.
![](https://www.insolitopanettone.com/wp-content/uploads/2019/08/spaghettoni-perez-03-insolitopanettone.jpg)
Cook the spaghettoni al dente, drain them and add them to the pan with the cauliflower roses, stir the pasta until it becomes creamy.
![](https://www.insolitopanettone.com/wp-content/uploads/2019/08/spaghettoni-perez-04-insolitopanettone.jpg)
![](https://www.insolitopanettone.com/wp-content/uploads/2019/08/spaghettoni-perez-05-insolitopanettone.jpg)
Plating
Place a spoonful of cauliflower cream on the bottom of the plate, add the spaghettoni and some saffron pistils, finely slice the raw cauliflower directly on the plate and sprinkle with a generous amount of Crispy Panettone Powder and a drizzle of oil.
![](https://www.insolitopanettone.com/wp-content/uploads/2019/08/spaghettoni-perez-07-insolitopanettone.jpg)
![](https://www.insolitopanettone.com/wp-content/uploads/2019/08/spaghettoni-perez-08-insolitopanettone.jpg)
![](https://www.insolitopanettone.com/wp-content/uploads/2019/08/spaghettoni-perez-09-insolitopanettone.jpg)
![](https://www.insolitopanettone.com/wp-content/uploads/2019/08/spaghettoni-perez-10-insolitopanettone.jpg)
![](https://www.insolitopanettone.com/wp-content/uploads/2019/08/perez-06-insolitopanettone.jpg)
Bon appetit!