Pasta con i broccoli arriminati
Pasta con i broccoli arriminati is a Palermo winter pasta of cauliflower cooked down with onion, anchovy, saffron, pine nuts and raisins until creamy, finished with toasted breadcrumbs.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 400 gbucatini or short pasta
- 1 cauliflower (about 1 kg), green if you can find it
- 5 tbspCastruriali extra virgin olive oilThe cauliflower breaks down in olive oil into a creamy sauce.
- 1 onion, finely chopped
- 4 anchovy fillets
- 30 graisins, soaked
- 30 gpine nuts
- 0.2 gsaffron, soaked in 2 tbsp warm water
- 50 gdried breadcrumbs, toasted in a little oil
- salt and black pepper
Method
Boil the cauliflower. Cut the cauliflower into florets and boil in a large pan of salted water for 8–10 minutes until tender. Lift out with a slotted spoon and keep the water for the pasta.
Build the sauce. Soften the onion in the oil for 8 minutes, melt in the anchovies, then add the raisins, pine nuts and saffron with its water.
Arriminare. Add the cauliflower and a ladle of its water and cook for 10 minutes, stirring and breaking it up with a wooden spoon until it is a rough, creamy sauce. Season.
Toss and serve. Cook the pasta in the cauliflower water until al dente, drain, toss with the sauce and serve with toasted breadcrumbs and a drizzle of raw oil.