This tasty primo piatto (first course) is typical of Sicily, but it’s not uncommon to find variations in the ingredients if you eat it in another province. Perhaps it is better known by its name in Sicilian dialect pasta with vrocculi arriminata, which translated into Italian means pasta with broccoli in the pan. I should specify that in Palermo they call broccoli what, in other parts of Italy, we call cauliflower. This appetizing pasta recipe is prepared with cauliflower sweetened with onion, raisins and pine nuts, and colored with the king of spices, saffron (see pasta with saffron ). The type of pasta which I commonly use is bucatini, because it goes well with this type of sauce. Bucatini is a thick, hollow, spaghetti-like pasta. Anyway, spaghetti is a good substitute for this recipe, in case you cannot find bucatini. The taste of this dish, savory and sweet, reminds me of the Arabic traditions. In fact, Sicilian cuisine was strongly influenced by the Arab domination and shares close historical, cultural and “flavorful” ties to it.
PASTA CON I “BROCCOLI” (PASTA WITH “BROCCOLI”) – VROCCULI ARRIMINATA
Preparation time: 25 minutes Cooking time : 10 minutes Servings: 4
340 g (12 oz) bucatini
1 medium cauliflower
3 tablespoons olive oil (extra-virgin)
1 onion, finely chopped
2 garlic cloves
2 anchovy fillets in oil, finely chopped
80 g (½ cup) toasted pine nuts
80 g (½ cup) raisins
4-5 saffron threads
Salt and pepper
1. Trim the tops of the cauliflower. Wash under running water and cook for 6-8 minutes until al dente. Drain with a slotted spoon. Set aside and keep the cooking water for the pasta
2 . In a pan heat the oil and fry the onion and garlic at medium-low heat for a few minutes. Be careful not to burn them. Add the anchovies , raisins , toasted pine nuts and the cauliflower. Dissolve the saffron in 50 ml of water in which you cooked the cauliflower and add it to the sauce. Mix (arrimina) with a wooden spoon and cook for 5 minutes. Remove garlic cloves. Season with salt and pepper.
3 . Meanwhile, cook the pasta in the cooking of cauliflower you get salty. Cook the pasta al dente for about 10 minutes (follow the cooking time indicated on the package ). Before draining the pasta, reserve about 2-3 tablespoons of cooking water. Strain and pour into the pan with the sauce. Stir gently and serve hot .
Note: To give an extra of sweetness, add the ” muddica atturrata “ prepared as follows: in a nonstick frying pan toast 4 tablespoons of bread crumbs over medium heat. When it is well colored remove from heat and add a tablespoon of extra virgin olive oil. When oil is well absorbed, add a tablespoon of granulated sugar and serve over the pasta. Paola