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Sicilian pasta with cauliflower


Sicilian pasta with cauliflower

Here is the traditional recipe for Sicilian-style pasta with white cauliflower, a first course as delicious as it is simple.

From the gastronomic tradition of one of the most beloved Italian regions, here comes the recipe for Sicilian-style pasta with cauliflower. In the local jargon, it is called pasta ch'i vruocculi ariminati . Its preparation is very simple and quick, because it requires few genuine ingredients. The products you need come directly from the area and make this creamy and tasty first course so special.

The main ingredient is white cauliflower which, following cooking, becomes creamy and tender. To tone down its flavour, there are some particular additions: pine nuts and raisins . These products make the dish – at the same time – crunchy, together with the breadcrumbs, which are added towards the end of the preparation.

cauliflower
cauliflower

Ingredients

For the Sicilian pasta with cauliflower

  • Pasta (spaghetti, bucatini or ziti) – 320 g
  • Medium cauliflower – 1
  • Breadcrumbs – 4 tablespoons
  • Anchovies in oil – 8 fillets
  • Pine nuts – 40 g
  • Raisins – 30 g
  • Onion – 1/2
  • Garlic – 1 clove
  • Red chili pepper – 1
  • Extra virgin olive oil – 4 tablespoons
  • Fine salt – to taste

Preparation

How to prepare the Sicilian cauliflower pasta recipe

1

To begin, wash and clean the cauliflower . Cut the central stem and leaves and cut the florets into pieces. Blanch it in salted water for 10-15 minutes , just long enough for it to soften without falling apart.

2

In the meantime, take a large pan and pour 3 tablespoons of oil into it. Add a clove of garlic , the chopped onion and the chilli pepper and cook for a few minutes before adding the pine nuts, raisins and anchovy fillets which will have to be discarded.

3

Drain the cauliflower florets and sauté them in the pan for a few minutes, so that they gain flavour. If necessary, add salt .

4

Cook the pasta in plenty of salted water for the time indicated on the package. We advise you to prefer, as tradition dictates, long formats such as spaghetti, bucatini or ziti. Once ready, drain it and sauté it in the pan with the seasoning.

5

In a separate pan, toast the breadcrumbs with a spoonful of oil and use it to complete the pasta as if it were cheese.

Here is a video with all the steps to make this typical first course. Easy right?

In some versions saffron is added to give color and aroma to the dish. If you wish, you can add a sachet dissolved in a little water when sautéing the cauliflower in the pan.

Keep in mind that there are many ways to prepare pasta with cauliflower and each region has its own. This is the case of the Neapolitan version , very tasty despite its simplicity.

Conservation

By serving Sicilian-style pasta and cauliflower you will win over everyone with a simple but very delicious dish. You can store it in the fridge for up to 2 days , in an airtight container.

Read also
Pasta with cauliflower: simple, good and delicate

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