Gobbetti risottati

Sweat the garlic in the olive oil.

Add the anchovies and dissolve.

Add the cauliflower, culinary cream and vegetable stock.

Cook the cauliflower and chop finely in the blender.

Season to taste with salt and pepper.

Cut a number of cauliflower florets very finely on the Japanese mandoline and place directly on ice water.

Chop the remaining cauliflower finely in the food processor and fry in the oil at 180 ˚C until crispy.

Dry the olives in the drying cabinet at 50 ˚C for 10 hours.

Grind into powder.

Bring the vegetable stock to the boil and add the pasta.

Cook the pasta, while stirring.

Add the cauliflower sauce halfway and a little more vegetable stock if necessary.

Finish with grated Parmesan cheese.

Season to taste with salt and pepper.