This is one of Italian dishes that before you try it, doesn't sound as if it will work, but I can assure you that if you do it correctly then you will be very satisfied with the result. As always the recipe was given to me by my wife's eighty year old Italian Grandmother. Here is what you need.
Spaghetti ; about one hundred to one hundred and twenty grams
A cauliflower.
One medium onion. (red if possible)
Extra virgin olive oil. (don't skimp on this, buy something expensive)
A tin of peeled Italian tomatoes. (if you have a peeler machine, choose fresh tomatoes)
Some diced beef.
One teaspoonful of salt.
Stage one. Pour enough olive oil to cover the bottom of a pan, add a chopped onion, the full teaspoon of salt, and the cubes of beef. Fry slowly until the onions are just going brown and add water and a tin of tomatoes. Alternatively you can use the same amount of peeled fresh tomatoes, but to be perfectly honest, I prefer the peeled tin variety. Bring to the boil and then simmer. As the mixture reduces, add more water, and keep on a low heat for about half an hour.
Stage two. Remove the cubes of beef and put them in a container to eat separately at a later date. The beef will now be beautifully tender and can be used as a second dish to serve with the pasta. Cut the cauliflower into four, and add the heads (no leaves or root) to the mixture. Add water if you need, so that the cauliflower heads are covered. Bring back to the boil and simmer for about ten to fifteen minutes.
Stage three. Measure out your spaghetti, and then break the sticks into small pieces about the size of you little finger. Add the spaghetti to the mixture; add water if you need, and bring to the boil. When the mixture is boiling, turn the heat down to simmer and leave until the spaghetti is cooked. This normally takes about twenty minutes but keep checking. The dish is now ready to be served.
If you like your food spicy, you can add some ground chilli pepper to give it a bite.
You don't find dishes like this in any Italian restaurant, but you will in most homes in the South of Italy. The recipe is originally from Sicily and there are some variations on how you cook it. Serve with some sparkling white wine, and have the beef cubes for after with a green salad. A perfect lunch; what more can I say other than off you go and cook it.
Spaghetti ; about one hundred to one hundred and twenty grams
A cauliflower.
One medium onion. (red if possible)
Extra virgin olive oil. (don't skimp on this, buy something expensive)
A tin of peeled Italian tomatoes. (if you have a peeler machine, choose fresh tomatoes)
Some diced beef.
One teaspoonful of salt.
Stage one. Pour enough olive oil to cover the bottom of a pan, add a chopped onion, the full teaspoon of salt, and the cubes of beef. Fry slowly until the onions are just going brown and add water and a tin of tomatoes. Alternatively you can use the same amount of peeled fresh tomatoes, but to be perfectly honest, I prefer the peeled tin variety. Bring to the boil and then simmer. As the mixture reduces, add more water, and keep on a low heat for about half an hour.
Stage two. Remove the cubes of beef and put them in a container to eat separately at a later date. The beef will now be beautifully tender and can be used as a second dish to serve with the pasta. Cut the cauliflower into four, and add the heads (no leaves or root) to the mixture. Add water if you need, so that the cauliflower heads are covered. Bring back to the boil and simmer for about ten to fifteen minutes.
Stage three. Measure out your spaghetti, and then break the sticks into small pieces about the size of you little finger. Add the spaghetti to the mixture; add water if you need, and bring to the boil. When the mixture is boiling, turn the heat down to simmer and leave until the spaghetti is cooked. This normally takes about twenty minutes but keep checking. The dish is now ready to be served.
If you like your food spicy, you can add some ground chilli pepper to give it a bite.
You don't find dishes like this in any Italian restaurant, but you will in most homes in the South of Italy. The recipe is originally from Sicily and there are some variations on how you cook it. Serve with some sparkling white wine, and have the beef cubes for after with a green salad. A perfect lunch; what more can I say other than off you go and cook it.
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