Chickpea fusilli with yellow cauliflower cream, saffron, potatoes, and gorgonzola cream
Procedure
- 180 g Chickpea Fusilli
- 150 g Cauliflower
- 1 sachet of saffron
- Potatoes
- 200 ml Water
- Onions
- 2 tablespoons extra virgin olive oil
- 50 g Gorgonzola
- 1 tablespoon vegetable cream or water
- Chili flakes
- This is a first course that's good for the eyes, the palate, and even our gut! Combining science and cooking is my greatest passion, so today I'm going to...
- This is a first course that's good for the eyes, the palate, and even our gut! Combining science and cooking is my greatest passion, so today I'm going to...
- This is a first course that's good for the eyes, the palate, and even our gut! Combining science and cooking is my greatest passion, so today I'm going to...
First, wash the vegetables and cut them into chunks. In a pan, sauté the onion for a few minutes with a couple of tablespoons of extra virgin olive oil. Then add the cauliflower, potatoes, salt, and water. Cook for about 15 minutes.
Meanwhile, cook the pasta and set aside a ladle of the cooking water. Blend the vegetables and pour the sauce into a pan. Drain the pasta and stir until creamy.
Take the gorgonzola, place it in a small cup with a spoonful of vegetable cream or water, and melt it for a few seconds in the microwave. Stir well until you obtain a smooth cream.
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Make your voice heard, chef!
And who says gluten-free food isn't delicious? Let me introduce myself: I'm Giada, and in addition to being a student, I enjoy making gluten-free desserts, pasta dishes, and finger foods in my free time, especially to delight those with gluten allergies or intolerances. You'll also find recipes that contain gluten You can find me on Instagram @ggiadaconti and TikTok @_ggiadaconti.
