A dish which is served in individual ceramic or copper ovenproof bowls, buttered and then sprinkled with yellow polenta flour before cooking.
Boil the cauliflower in the milk and whisk to make a fairly thick cream. Wash the peppers thoroughly and chop them into small cubes.
Put a little butter and garlic into a frying pan and cook the peppers, then add the cooked ham cut into cubes. Cook the pasta in plenty of salted water and then drain.
Add the pasta to the frying pan with the cream and season with salt, pepper and Parmigiano-Reggiano cheese. Butter and flour the bowls and then line them evenly with the salami.
Put the pasta into the bowls and cook in the oven at 180°C for 20 minutes.
Suggestions: always use long-shaped pasta (e.g. spaghetti).