A Modern Twist on Pasta e Cavoli by the Food Blogger Ingordo

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With his 68.8 K followers Alessandro Tipaldi - a.k.a. Ingordo is a pharmacist turned Instagrammer and food blogger from Salerno, in southern Italy. Ingordo (which actually means the greedy) has come up with a new pasta e cavoli - cauliflower pasta that puts a new spin on this very classic southern Italian dish.

The shiny red star of this pasta, besides the cauliflower, is a particular type of sun dried red pepper called peperone crusco.

Peperoni cruschi are a sweet pepper variety, from Senise in Basilicata in southern Italy. They grow up to six inches in length and are harvested throughout the baking-hot summer months—from the end of July until the end of September—when they become perfectly ripe. Strung into large wreaths (called serte) they are placed into open-walled sheds to dry for 20-25 days.

These aromatic, crunchy peppers bring a new complexity of flavors to winter greens, braised and roasted meats. Crushed in your hands, they make the best topping for any seafood pasta dish.

A sliced marinated cauliflower floret also feature as a topping in this dish to complete its elaborate look. However, at the core of this classic typically lies cauliflower whose flavor gets to its best due to a particular method of cooking.

Find out more about this method and watch the video below.