Good morning! Today I republish a plate of Sicilian tradition with new photos, Why was the seventh dish published way back in January 2013, When my blog was less than two weeks of life and photography was very, far from my thoughts. You will also find video recipe step by step of the whole procedure on my channel You Tube. Pasta with cauliflower Sicilian is one of my favorite dishes, pasta with cauliflower cream, raisins and pine nuts, seasoned anchovies and saffron yellow yield. As a rule in Sicily is made with cauliflower, white or violet in Palermo and the pasta is cooking cauliflower in water, but here in Rome, I learned to appreciate what romanesco. As for the anchovies, the traditional recipe takes anchovies in oil, but you can also use those salted, Obviously dissalandole carefully. Now you know everything, both the Sicilian recipe is my small variations, all you have to do is try! This dish is simple and fast execution: the sauce is made in a few minutes, just before lessiate the cauliflower. Is, If you are vegetarian or vegan, deleted the anchovies (Maybe by replacing them with a handful of capers, chopped) and the cheese and replace the little butter (Optional, in the original recipe does not exist, but my grandmother put it and I like her) with extra virgin olive oil uncooked. You will love it. You can also use the fried breadcrumbs instead of cheese, How do I use in Palermo. I suggest you try even pasta with vruoccoli arriminati, or with the cauliflower, but the red version: It has a completely different and equally amazing taste.
PASTA WITH CAULIFLOWER SICILIANPrint This
- a medium-sized green romanesco cauliflower
- 350 grams of bucatini or other pasta of your preferred format
- Golden onion
- a handful (abundant) raisins and pine nuts
- 12 saffron pistils
- 2 anchovies in oil or desalted
- extra virgin olive oil, to taste
- salt and black pepper, to taste
- 20 grams of butter (Optional)
- 50 grams of grated cheese (or with cheese)
- toasted breadcrumbs, to taste
To prepare the dough with cauliflower Sicilian, put on fire a large saucepan with salted water: clean cauliflower, peeling off the tops and pelandole from the outer husk and wash it under running water and place it in the boiling water. Cook until tender and drain keeping aside all the cooking water.
Meanwhile, chop thinly the onion in a pan put 4 or 5 tablespoons of oil to heat. Join the onion and let it dry on low heat until it becomes transparent. Add the anchovy fillets and let them ' dissolve’ in the oil over low heat, making sure that you do not burn and finally the pine nuts with raisins. Add the cauliflower and some’ of its cooking water in which you have dissolved saffron. Cauliflower should cook until almost becoming a cream: help gradually adding a few tablespoons of the cooking water. Add salt at the end, because they are tastier and the cooking water with you is stretched’ the gravy is salted.
In the water of cauliflower cooking toss the pasta, drain it al dente keeping aside still the cooking water, and put it in the pan with the cauliflower: Let it thicken by adding butter and, If necessary, a few tablespoons of the cooking water. Put the pasta with cauliflower in Sicilian dishes and complete with a little’ freshly grated cheese and ground black pepper, or, If you prefer, the toasted breadcrumbs, that in Sicily is called “muddica atturrata”. Bon appétit!
THE PAIRING: with this dish we recommend a beer is saison style’ capable of scouring the anchovy but cover the smell and aroma of cauliflower. To be on the safe side a good choice might be a timeless Saison Dupont, one of the most popular in Europe. Looking at wine, This dish deserves the pleasantness of a Chardonnay sparkling wine, as that produced by Winery White Dove, fresh and rich in floral and fruity perfumes.