“Mezzamanica senatore cappelli” with cauliflower and saffron

“Mezzamanica senatore cappelli” with cauliflower and saffron

This time we move into “the” soft spot for every italian: pasta.

The type of pasta we used is called “mezzamanica” and I don’t think there’s any translation for that. The grain is “Senatore Cappelli”, an ancient Italian grain that, in the last years, has been revamped and its cultivation is increasing. It is still a niche product, the production is quite limited so not yet easy to find. It is perfect if used whole. The “Senatore Cappelli” is produced only organic, no GMO. It is appreciated as very digestible with a higher percentage of nutrients like amino acids, vitamins and minerals.

The sauce was a bit of an experiment, driven mainly by the fact that we didn’t have left many things in the refrigerator.

It is a classical case when you make a virtue out of necessity. Anyway, we main ingredients we used are cauliflower and saffron.


 – Cauliflower
– onion
– white wine
– evo
– salt
– bread crumbs
– saffron (in powder)


First, you boil the cauliflower. Pay attention not to throw away the water you boil your cauliflower in, as it will come in handy later on to cook the pasta. This is a little trick to make the pasta tastier.

After you cauliflower is ready, put it into a pan with onion, water, a bit of EVO and white wine. We add water here instead of only oil to keep it lighter and take out the sensation of “fried”. I have to say that is a small shrewdness that does not affect any recipe and the overall taste, but it does give the advantage to have more digestible food.

In the mean time, cook the pasta in the water previously used to boil the cauliflower. Drain the pasta 1 / 2 minutes before the cooking time as we will complete cooking in the pan together with the other ingredients. At the end, add saffron, around 15gr for 4 persons, and mix everything for a couple of minutes.

At the end, you can spread on top of it bread crumbs, as a sort of vegan alternative to parmesan cheese. Make sure you toast the bread crumbs before, so you’ll add also that touch of crispiness to your recipe. To toast the breadcrumb, warm another nonstick pan and spread the crumbs on it.

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