Today I want to publish my simplified version of a Sicilian traditional dish that is prepared with simple and poor ingredients, but all these ingredients create a very tasty dish of pasta. All the ingredients are mixed in a pan creating a delicious cauliflower cream. To prepare this dish is generally used long pasta. Sicilians “sprinkle” this pasta with a flavored bread crumbs: this one is roasted and flavored in a pan. Some people add dark raisin called “passolina” to the seasoning or they add onion instead of garlic. Finally it’s possible to add tomato paste to give a touch of color and flavor more to pasta.
Serves: 4
Ingredients
For the pasta:
- 280 grams Reginette pasta
- 480 grams cauliflower
- 2 peeled cloves of garlic
- cauliflower cooking water
- extra virgin olive oil to taste
- 1 saffron sachet
- salt to taste
- ground black pepper to taste
For the flavored bread crumbs:
- 35 grams bread crumbs
- 2 anchovy fillets in oil
- extra virgin olive oil to taste
Method
Carefully remove the stem from the cauliflower and remove any outer leaves, wash it and cut it into florets. Cook them in a pot full of water for about 20 minutes. Cut the garlic in two parts and fry in a pot with a little oil, then drain caulifrower florets and put them in the pot. Mix well and season with salt and pepper. Cook for about 10-15 minutes. The cream has to be rustic and tasty.
In a non-stick pan, pour a few drops of oil and add the anchovy fillets. Let they melt over medium heat and after add the bread crumbs. Toast for a few minutes, or until the bread crumbs have a golden color. Switch off and set aside.
Bring to a boil a pot full of water and after add the saffron, salt the water and drop the pasta. Cook for 10 minutes, drain it and sauté it with the cauliflower cream. Serve and sprinkle with the flavored bread crumbs.