Braised cauliflower and pasta – Pasta con il cavolfiore

Fresh sea urchins are necessary to prepare this dish. Open them with the special utensil or with a pair of scissors and you scoop the eggs out with a teaspoon.

Ingredients for 4 servings

  • 14 oz. Bucatini: Hollow
  • spaghetti like pasta strands
  • 1 cauliflower of about 2 lbs
  • 1 raisins (soaked in warm water and drained)
  • 1 oz. pine nuts
  • 1 small bag of saffron (soaked in 1/2 glass warm water)
  • 1 medium onion
  • 8 fillets of anchovy in oil
  • 1/2 glass extra virgin olive oil
  • dry white wine
  • salt
  • pepper TT

Wash and parboil the cauliflower tops for 5 minutes. Mince the onion and brown in a saucepan with oil; add the dripped and chopped fillets of anchovy and dissolve in the seasoning, crushing with a fork. When the sauce is well- blended add the raisins, and the pine-seeds. Sprinkle with wine and let thicken. Put the cauliflower in the casserole and let the flavors marry for a few minutes. Moisten with 1/2 glass of warm saffron water. Add salt, pepper and cook for about 15 minutes. In the meantime, cook the pasta in abundant salted water. Strain al dente, season with the prepared sauce and let rest for some minutes before serving.

You can enrich the seasoning with the pulp of two big mature tomatoes, finely chopped.

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