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Fusilli con i Broccoli Arriminati




Source of Recipe


Chef2Chef Newsletter 12/19/03


Recipe Introduction


Fusilli with Green Cauliflower Sauce

The flavor of this sauce is a combination of sweet and sour in the tradition of many Sicilian dishes. Sicilian green cauliflower has a particular taste, and it can be found only locally, but this dish is a mouthwatering experience of
Sicilian cooking and is enjoyable even if another type of cauliflower is used. The best pasta for this dish is fusilli, a spiral-shaped dry pasta. Serve this dish lukewarm at least two hours after the preparation, giving it time to set and blend all the flavors.



List of Ingredients




2 lbs. (900 gr.) green cauliflower
Salt
6 tablespoons extra-virgin olive oil
1 medium onion, finely diced
crushed red pepper
4 anchovy fillets, chopped
2 oz. (60 gr.) pine nuts
2 oz. (60 gr.) raisins
1 bag saffron powder
1 lb. (450 gr.) fusilli pasta


Recipe



Fill a large stockpot with water and bring to a boil, add cauliflower and salt. Cook for about 5 minutes, until cauliflower is half-cooked and not yet fully tender.

Drain the cauliflower with the help of a large slotted spoon. Reserve the cooking water.

Dissolve the saffron in 1–2 tablespoons of the cooking water.

In a medium-size saucepan, pour the olive oil, and turn heat to medium. Add the onion, generous red pepper, and sauté gently until the onion becomes soft and translucent.

Remove the saucepan from the stove, add the anchovy fillets and quickly stir with a wooden spoon to dissolve them. When adding the anchovies, don’t let them cook otherwise they will burn, giving the dish a very strong tang.

Return the saucepan to the stove, add pine nuts, raisins, saffron and cauliflower. Mix to combine and sauté briefly.

Anchovies can be very salty, therefore adjust salt at this point if necessary.

If sauce is too thick, add 1 or 2 tablespoons of the cauliflower cooking water.

Bring the stockpot with the cauliflower cooking water to a boil.

Cook the fusilli in the cauliflower cooking water following manufacturer’s instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked). Drain and transfer to a bowl.

Top with the sauce, toss, and set aside until lukewarm.

This dish can be served warm, but it will be tastier if eaten lukewarm, after a few hours, or even the day after it is prepared.