How to make Sicilian-style pasta with cauliflower

Pasta with cauliflower alla siciliana: A traditional Sicilian or rather Palermo recipe, simple and tasty. 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. If you are looking for inspiration and like Sicilian cuisine, have a look at all my SICILIAN RECIPES.

Sicilian recipes with cauliflower

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. And try the PASTA WITH CAULIFLOWER, ANCHOVIES AND OLIVES, less sweet and tastier. Or the CAULIFLOWER CROQUETTES, that children will also love, and the PASTA AU GRATIN WITH CAULIFLOWER AND WALNUTS.

As for the anchovies, the traditional recipe takes anchovies in oil, but you can also use those salted, Obviously dissalandole carefully. This is a typical winter recipe that is simple and quick to make: 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. And as a pasta shape, casarecce or bucatini are traditionally used.

Is, if you are vegetarian or vegan, deleted the anchovies (Maybe by replacing them with a handful of capers, chopped) and the 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. Have a good day”

PASTA WITH CAULIFLOWER SICILIAN

Portions: 4 Preparation: 20 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

350 grams of bucatini, casarecce or other pasta

Golden onion

a handful of raisins and pine nuts

12 saffron pistils (or a sachet)

2 anchovies in oil or desalted

extra virgin olive oil

salt and black pepper

50 grams of grated caciocavallo (or with cheese)

toasted breadcrumbs

Procedure

To prepare the dough with cauliflower Sicilian, Put a large saucepan with salted water on the fire: clean cauliflower, detaching the peaks and pending them from the external peel and wash it under running water and put it in boiling water. Cook until tender and drain it keeping all the cooking water aside.

In the meantime, 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, Being careful that it does not burn and finally the pine nuts with the raisins.

Also add the cauliflower and a little of its cooking water in which you will have melted the saffron. The cauliflower should cook almost until it becomes a cream: Help yourself by gradually adding a few spoonfuls of the cooking water. Add salt only at the end, Because the anchovies are savory and the cooking water with which you will have 'elongated' the sauce is already salty.

In the cooking water of the cauliflower, throw the pasta, drain it al dente while still keeping the cooking water aside, and put it in the pan with the cauliflower and, if necessary, A few tablespoons of the cooking water. Put the pasta with the CAPIOOR with the Sicilian on the plates and complete with a little freshly ground black pepper and the grated caciocavallo or, if you prefer, the toasted breadcrumbs, that in Sicily is called "stunned muddica". Bon appétit!

Note

Combination: With this dish we recommend a 'saison' style beer capable of degreasing the anchovy without covering the perfume and aroma of the cauliflower. To go on the safe side a good choice could be an timeless Dupont season, 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.