Sicily has many local dishes. Try this different type of pasta for dinner or with company.
Pasta cu cavil di ciuri (Sicilian)
Pasta con i cavolfiori (Italian)
Serves 4
soak raisins overnight
Use organic ingredients.
1 medium-sized cauliflower head, cut into small florets, stem cut and into fine pieces
2 Tbs. (30 ml) olive oil
1 large white onion, finely chopped
3 anchovies in olive oil, crushed with the back of a fork into a paste
2 Tbs. (30 g) each: raisins soaked overnight in water or wine and drained; pine nuts
1/2 tsp. (2,5 g) saffron threads
1 pound (455 g) (gluten-free) pasta (example: rigatoni or ziti)
1 cup (130 g) (dairy-free) grated cheese
4 Tbs. (60 g) (gluten-free) coarse breadcrumbs
(Sicilian)
unu 1. Bring a large pot of salted water to a boil over high heat.
dui 2. Add cauliflower and blanch until slightly tender, about 2 minutes. To check if it done, insert a knife into the stem of a floret. If it inserted with ease, the cauliflower is ready.
tri 3. Transfer to a strainer to drain. RESERVE pot of boing water to cook the pasta.
quattru 4. Sauté onions in the heated olive oil over low to medium heat, about 5 minutes.
cincu 5. Add anchovies, pine nuts, raisins, and saffron threads. Simmer for a few minutes.
sei 6. Add the blanched cauliflower florets with about 1 cup (240 ml) of boiling pasta water and simmer until the water is reduced by half and the sauce thickens.
setti 7. Cook the pasta until al dente then drain.
ottu 8. Add pasta to sauce along with cheese and toss.
novi 9. Plate and top the pasta with breadcrumbs.
Bona manciata!
Have a nice meal!
