Pasta with Sicilian stirred cauliflower

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Cauliflower250 g
• Raisins10 g
• Pine nuts8 g
• Anchovies in oil8 g
• Onion30 g
• Saffron1 pinch
• Extra virgin olive oil2 teaspoons
• Breadcrumbs5 g
• Saltto taste

Contains: gluten, nuts, fish, sulphites,

In season: October – March

Method

1. Put the raisins to soak in warm water and dissolve the saffron in a spoonful of hot water. Break the green cauliflower into florets and wash it.
2. Bring a pan of water to the boil, salt it and cook the cauliflower for 8 minutes, until tender to a fork; lift it out with a slotted spoon and keep the water.
3. Meanwhile, toast the breadcrumbs in a dry pan over medium heat for 2–3 minutes, until golden, and set them aside. Peel and finely chop the onion.
4. In the same pan, heat the oil over low heat and soften the onion for 5 minutes, until translucent; add the anchovies in oil and mash them until they melt, then stir in the squeezed raisins, the pine nuts and the saffron.
5. Bring the cauliflower water back to the boil and cook the durum wheat pasta for the packet time (about 10–11 minutes), until al dente; save a ladleful of the water.
6. Meanwhile, add the cauliflower to the pan and cook over medium heat for 5 minutes, roughly mashing it with the spoon ('arriminare' means exactly that: to stir), until it becomes a rustic cream.
7. Drain the pasta into the pan and stir for a minute with a splash of cooking water, until well coated; serve with the toasted breadcrumbs.