Pasta con i broccoli arriminati
Pasta with cauliflower, anchovy, saffron, pine nuts and raisins
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.
The story
In Palermo, “broccolo” means the pale green cauliflower that fills the markets in winter. Arriminati means stirred: the cauliflower is stirred and broken down in the pan until it becomes the sauce. It shares its sweet, saffron flavours with pasta con le sarde.
Ingredients
Method
1Boil 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.
2Build 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.
3Arriminare
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.
4Toss 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.
Tips for success
- Cooking the pasta in the cauliflower water deepens the flavour.
Variations
- Add a little grated pecorino if you are not using anchovies (and make it vegetarian).
Making ahead and storing
The sauce keeps for 2 days in the fridge.
What to drink
An Inzolia or Catarratto.
Pasta con i broccoli arriminati: your questions
Is it broccoli or cauliflower?
Cauliflower. In Palermo dialect “broccolo” means cauliflower, usually the pale green kind.
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