Having sicillian origins one of us we decided to start our food section with typical and very little known dish. Sicilian recipe, mom’s and grandma’s one, is simple, when it’s not complex to make 🙂 and it gives a great result in your mouth.
PROCEDURE:
Bring the salted water to boiling and add your cauliflower. Test it with a fork and, when soft, it’s ready.
In a casserole, pour three spoons of olive oil and gently add pine nuts, corinto raisins – not the sweet but the sour one – and two anchovies to half a finely chopped white onion.
When the onion turns golden, add the cauliflower and start stirring (arriminare), and stir and stir until it mashes into a cream.
In a glass, add hot water, saffron and a spoon of tomato paste. Add to the cauliflower.
Cook the pasta in the same water used to boil the cauliflower and, when al dente, jump it into the casserole where you cooked the cauliflower cream. Stir for a couple of minutes and let it rest for one. Orgasmic.
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