Be the first to Saffron, anchovies, raisins, and pine nuts flavor the cauliflower sauce for fusilli pasta. For fullest flavor, make a day in advance.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 2 pounds (900 gr) green cauliflower (or white)
- Salt
- 6 Tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- Crushed red pepper
- 4 anchovy fillets, chopped
- 2 ounces (60 gr) pine nuts
- 2 ounces (60 gr) raisins
- 1 bag saffron powder (about 1/8 teaspoon)
- 1 pound (450 gr) fusilli pasta
Preparation:
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 to 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 saute gently untl 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, do not 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 saute 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 pasta in the cauliflower cooking water following the 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.
Recipe Source: The Timeless Art of Italian Cuisine by Anna Maria Volpi (Palatino, Inc.) -- out of print
Reprinted with permission.
Drain the cauliflower with the help of a large slotted spoon. Reserve the cooking water.
Dissolve the saffron in 1 to 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 saute gently untl 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, do not 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 saute 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 pasta in the cauliflower cooking water following the 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.
Recipe Source: The Timeless Art of Italian Cuisine by Anna Maria Volpi (Palatino, Inc.) -- out of print
Reprinted with permission.
