Hi friends, how are you?
Today I offer you a classic from my house and from my origins: pasta with cauliflower arriminata.
A pasta wrapped in the creaminess of white cauliflower that marries with the sweetness of sultanas and the crunchiness of pine nuts, finishing off with a nice handful of toasted breadcrumbs.
What to say? One of the many gifts that the various civilizations that have invaded my land, Sicily, have given us.
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Doses for 4 people:
1 medium sized white cauliflower
320g of pasta (the one you prefer)
half onion
2 cloves of garlic
2 anchovies fillets
30g of sultanas
30g of pine nuts
breadcrumbs to taste
cooking water to taste
olive oil
First, fill a large saucepan with water and place it on the stove. Cut the hard part of the cauliflower, remove the florets, wash them and put them to boil in boiling salted water for 15 minutes (check with a fork that they are softened).
In the meantime, strips of tagliatelle with garlic and chopped half an onion. Spray a non-stick pan with 2 tablespoons of olive oil and add the garlic and onion, brown and add the raisins (previously soaked in warm water) and the pine nuts. Drain the cauliflower florets, but set aside the cooking water.
At this point add the cauliflower and continue cooking over medium heat for about 10 minutes, covering with a lid. Check the cooking and add 1 or more ladles of cooking water if needed. Add salt, remembering that the cauliflower cooking water is already salty. Put out the fire.
In the meantime, you will have put the pot used to boil the cauliflower back on the heat. Add water if needed and bring to a boil. Throw in the pasta and cook al dente.
Toss the pasta directly into the pot with the sauce, mix well and finish cooking. Turn off the heat and drizzle with a drizzle of raw olive oil.
Sprinkle with breadcrumbs toasted in olive oil.
Enjoy your meal.
#pasta #pastawithcavolfiore #italianfood
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#ricettedifamiglia #familyrecipe #familienrezept #italianfood
24 фев 2023
