There Sicilian pasta and cauliflower is a dish of the popular tradition, poor man but at the same very tasty time which is prepared especially in winter when cauliflower is a seasonal vegetable.
The dialect name of this typically Sicilian dish is "Pasta ch'i vruocculi arriminati" and the ingredients are cauliflower, onion, anchovy fillets, raisins, pine nuts and toasted breadcrumbs. The pasta shape which is generally used to make Sicilian pasta and cauliflower are i bucatini or the spaghetti that blend well with the cauliflower sautéed in a pan that becomes creamy, but short shapes such as caserecce, rigatoni and ziti are also good.
Very good just made, the Sicilian pasta and cauliflower, it is even more so if heated the next day. Seeing is believing!
Sicilian pasta and cauliflower: the recipe
Quick and easy to make, this first course does not require special skills in the kitchen. Follow our instructions and the result will surprise you.
Ingredients for 4 people
400 g of bucatini or spaghetti
300 g of cauliflower
30 g of raisins
30 g of pine nuts
8 anchovy fillets in oil
4 tablespoons of breadcrumbs
4 tablespoons of grated pecorino (optional)
1 small dry chilli
1 clove of garlic
1/2 white onion
extra virgin olive oil
Method
Soak the raisins in warm water. Thoroughly wash the cauliflower florets. Bring a pot of water to a boil. When boiling add salt, add the cauliflower florets and cook for 15 minutes. After this time, recover them with a slotted spoon and set aside the water for cooking the pasta.
Finely chop the onion and let it soften gently in a pan with 3 tablespoons of oil, the clove of garlic and the chilli. After a couple of minutes, add the pine nuts, the raisins previously soaked and then squeezed, and the anchovy fillets that you will melt by crushing them with the back of the spoon.
Now add the cauliflower florets and two ladles of cooking water. Stir well, cover with a lid and cook for about ten minutes or until the cauliflower has a very good appearance. soft and creamy.
Meanwhile, pour two tablespoons of oil into a non-stick pan and when it is hot add the breadcrumbs. Toast the latter over medium heat, stirring often.
Cook the pasta in the cauliflower cooking water and when there are 2 minutes left at the end of cooking, transfer it to the pan with the cauliflower-based sauce and an additional ladle of cooking water. Cook the Sicilian-style pasta and cauliflower in a pan and when cooked, serve it immediately, completing each dish with the toasted breadcrumbs and pecorino cheese grated.
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