Pasta with cauliflower alla siciliana

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 SICILIAN

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

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.

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14 comments

Luana April 19, 2017 at 04:08

Home my tradition is that it uses the cauliflower violet Sicilian. with the Green I've never seen, and in rare cases I made it with white, and it is very different.

Reply
Ada Parisi April 19, 2017 at 10:51

Hi Luana, you know that in Palermo using the violet: my mother is from Palermo and recalls, but I'm from Messina and Messina is almost non-existent, so we always used the white one. Seeing as though I live in Rome (where violet is very rare and under no circumstances is the variety of Palermo but a very strong scent), I prefer the white broccoli, much more delicate. Obviously each then uses the variety you prefer, the recipe is always the same as proceedings. I the violet I dream at night, some’ I envy you… ADA

Reply
Luana April 19, 2017 at 13:47

No, also I am of messina, and I always used the violet. and anyway I invidiarti, Since I live right outside of Italy, and I find neither purple nor other regional varieties 🙁

Reply
Ada Parisi April 19, 2017 at 13:53

I no longer live in Messina long (16-17 years??? an eternity) but remember it was nowhere to be found. The envy I step back… in any case both in Milan and Rome some kind of cauliflower I always found… I hope to hear from you, a dear greeting, ADA

Reply
Marina November 19, 2015 at 12:57

Is’ one of my favorite pastries and do often.
The video came out great.

Reply
Ada Parisi November 19, 2015 at 16:21

Thanks Marina! I can't win the embarrassment in reality, and this time I also had pharyngitis. But I 🙂 commitment soon, ADA

Reply
Marilena October 26, 2015 at 11:45

Hello! Made Saturday…with some modifications! I did not put the Saffron (because I forgot!!!!) and, instead of pine nuts (I hadn't…) I put chopped almonds…delicious anyway.. Thanks for your recipes, always original!!

Reply
Ada Parisi October 26, 2015 at 12:16

Thanks Marilena! Pine nuts almonds hazelnuts, anything goes as long as it is crunchy! I'm so glad you liked it! Good start of week, ADA

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ALE January 25, 2015 at 19:53

Dear Ada, I made it today for lunch. Perfect recipe, As always… I used half sleeve because I am not fond of bucatini, next time I'll try with the touch of the crumb. Continue to delight us 😉 !

Reply
Sicilians creative in the kitchen January 26, 2015 at 12:43

Hi dear thank you for the confidence you show me always! I keep… There will be always delights but we put all! I embrace you, ADA

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Fina January 23, 2015 at 16:28

And muddica atturrata? Even without I love.

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Sicilians creative in the kitchen January 24, 2015 at 14:57

Hello! Also I often toasted crumbs over, but in this case I had the cheese at home and I wanted to exploit it. But I would add the alternative to recipe, Thanks for reminding me! See you soon, ADA

Reply
conunpocodizucchero.it January 22, 2013 at 17:02

I've never seen this format, but inspires me! Thanks for the idea!

Reply
fratelli_ai_fornelli January 22, 2013 at 17:14

I saw it by accident at the supermarket and I was fascinated…

Reply

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