Pasta with cauliflower alla siciliana

Good morning, today a traditional Sicilian recipe or rather Palermo: pasta with Sicilian cauliflower. You will also find video recipe step by step of the whole procedure on my channel You Tube. Pasta with Sicilian cauliflower is one of my favorite winter dishes. Among the ingredients there are some typically Sicilian such as raisins and pine nuts. Is’ 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. You can still use the variety you prefer. If you are looking for inspiration and like Sicilian cuisine, have a look at all my SICILIAN RECIPES.

As for the anchovies, the traditional recipe takes anchovies in oil, but you can also use those salted, Obviously dissalandole carefully. My grandmother put a butter nut in the sauce, and I often do it too to rediscover that taste, but it's a family variant.

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. In Palermo often pasta with Sicilian cauliflower is prepared like a timballo and baked in the oven. I don't love it because pasta doesn't look al dente the way I like it, but it's a variant to try anyway and it's very convenient if you want to prepare it in advance.

Is, If you are vegetarian or vegan, deleted the anchovies (Maybe by replacing them with a handful of capers, chopped) and cheese, excellently replaced by the breadcrumb toasted in a little oil. 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 ARRIMINATE VRUCCOLI, or with the cauliflower, but the red version: It has a completely different and equally amazing taste. Have a good day”

PASTA WITH CAULIFLOWER SICILIAN

Portions: 4 Preparation: 30 minutes cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

a medium-sized cauliflower (white or Romanesque)

350 grams of bucatini or other pasta of your preferred format

Golden onion

a handful (abundant) raisins and pine nuts

12 saffron pistils (or a sachet)

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

Procedure

To prepare the dough with cauliflower Sicilian, set on fire a large saucepan with salt water: clean cauliflower, peeling off the tops and peeling them from the outer peel and washing it under running water and putting it in boiling water. Cook until tender and drain it, 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 'melt' in the oil over low heat, taking care not to burn and finally the pine nuts with raisins. Also add the cauliflower and some of its cooking water in which you will have melted the saffron. Cauliflower should cook until almost becoming a cream: help yourself by gradually adding a few spoonfuls of the cooking water. Add salt at the end, because anchovies are savory and the cooking water with which you will have 'stretched' the sauce is already salted.

Pasta with cauliflower alla siciliana

Pasta with cauliflower alla siciliana

Pasta with cauliflower alla siciliana

In the cauliflower cooking water throw the pasta, drain it al dente while still keeping aside 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 sicilian cauliflower in the dishes and top with a little fresh ground black pepper and grated caciocavallo or, If you prefer, the toasted breadcrumbs, that in Sicily is called "muddica atturrata". Bon appétit!

MATCHING: with this dish we recommend a 'saison' style beer capable of degreasing anchovy without covering the scent and aroma of cauliflower. To go safe a good choice could be a timeless Saison Dupont, one of the most appreciated 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.