Maccheroncini di Campofilone IGP with Anchovies and Cauliflower

Method

1. Wash the cauliflower and cut it into small pieces.
2. Boil the cauliflower in salted water until tender. Remove some of the cauliflower and set aside, leaving some in the pot.
3. Clean the fresh anchovies: remove the head, entrails, and backbone. Rinse under cold water.
4. In a large pan, heat olive oil with a peeled garlic clove and parsley stems. Cook until the garlic is golden, then remove garlic and parsley stems.
5. Add the cleaned anchovies to the pan and crush them with a wooden spoon. Cook for a minute, then add a splash of water.
6. Add the olives (preferably from Campofilone) and some chopped parsley. Lower the heat.
7. Bring a pot of water to a boil (1 liter of water per 250g of pasta). Salt the water.
8. Cook the Maccheroncini di Campofilone pasta in the boiling water for about 1 minute (fresh pasta).
9. Drain the pasta and transfer it to the pan with the anchovy sauce. Add some pasta cooking water to keep it moist. Toss gently.
10. Prepare the cauliflower cream: blend the reserved cooked cauliflower with a little pasta water, salt, and olive oil until smooth.
11. To serve, place some cauliflower cream on the bottom of the plate, then arrange the pasta on top. Spoon additional anchovy sauce over the pasta.
12. Finish with freshly ground black pepper and a drizzle of olive oil. Serve immediately.