Glutiniente Mezze Maniche with Cauliflower, Anchovies, and Bread Crumbs, a delicious recipe with bold flavors.

Few ingredients, but so much goodness! A quick recipe with intense flavors. Cauliflower, with its creaminess, takes center stage in this delicious and genuine dish. The perfect plate to satisfy the palate with taste and speed. Follow our tips! 

  • Tempo di preparazione15 min
  • Tempo di cottura15 min
  • Tempo totale30 min
  • Perform Time15 min
  • Cooking Time15 min
  • Total30 min
  • Cuisine
    • Italian
  • Course
    • Main Course


For the dressing

  • 1 medium cauliflower, cleaned and cut into florets
  • 4 anchovy fillets in oil
  • 50 g of gluten-free breadcrumbs
  • 1 clove of garlic
  • 3 tablespoons of extra-virgin olive oil
  • Sprigs of rosemary
  • Salt, to taste

For the pasta

  • 360g Mezze Maniche Glutiniente
  • Water
  • Salt



Bring a pot of salted water to a boil to cook the pasta. Meanwhile, steam the cauliflower florets gently for about 5 minutes. In a non-stick skillet, heat the olive oil and sauté a clove of garlic until golden. Add the anchovy fillets and cook for 2-3 minutes, until they are almost completely dissolved. Incorporate the cauliflower florets to enhance their flavor, then drain the pasta and add it to the seasoning. Mix thoroughly to combine all the ingredients and adjust with salt and pepper to your taste. Once cooked, in a small pan, toast the breadcrumbs until they achieve a golden color, being careful not to burn them. Serve the mezze maniche topped with toasted breadcrumbs and garnish the dish with anchovy fillets and sprigs of rosemary. Your delicious creation is ready to be enjoyed.

Enjoy your meal

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