Bucatini with Cauliflower & Breadcrumbs
Sicilian Bucatini with Cauliflower & Breadcrumbs
Those of you who haven’t yet tried authentic Sicilian cuisine would be pleasantly surprised by its unexpected subtleties. I’m guessing that anyone who’s only had the Americanized version of Sicilian dishes, as offered by their local pizza joints – a mostly unrefined, heavy glop – would surely enjoy the refreshing simplicity of real Sicilian cooking. Utilizing family recipes as well as cookbooks, I delve in my share of Sicilian cooking. However, the icing on the cake (to use a food cliché) reached me recently, via Facebook no less, from family members currently residing in northern Italy, aching for that good old southern home cooking. The site is “Bonta’ Siciliane” (Sicilian Goodness). Click on each image to obtain the recipe behind it. I’m sure I saw a “translation” option somewhere, but if not, below is a recipe I made (and translated) last night. The title was a little tricky, being written in Sicilian, which is quite often evocative and humorous, but the meal was nothing to laugh at. Enjoy!
http://www.facebook.com/album.php?aid=88080&id=67643742273
“Bucatini chi vruoccoli arriminati”
(loosely translated to “Bucatini with stirred cauliflower”)
Bucatini with Cauliflower
Ingredients for 2 servings:
~ A small cauliflower,
about ½ to ¾ lb
~ 1 Tbsp tomato paste
(I used 2 Tbsp tomato sauce.)
~ 1+ Tbsp raisins
~ 1+ Tbsp pine nuts
~ Saffron threads – a generous pinch
~ Half large onion, chopped
~ 1 small can anchovies
~ Olive oil
~ 3 Tbsp coarse breadcrumbs
~ Extra salt to taste
Cut up and boil the cauliflower for about 45 minutes. Meanwhile, prepare the sauce by sautéing the onion in olive oil and adding the anchovies, raisins, pine nuts, tomato paste and saffron. Mix well over low to medium heat. Drain the cauliflower reserving the water which can be used to boil the pasta. Add the cauliflower to the sauté pan, crushing it down with a large slotted spoon to obtain a chunky sauce. Cook together for 15 minutes. At the same time, cook the bucatini until al dente. Toast the breadcrumbs in a small pan until golden brown. Drain the pasta, divide into two plates, top with the cauliflower sauce mixture, dust with breadcrumbs and serve immediately.
RSA
1 comment
You’re right … Sicilian cuisine must be eaten in its original way and with no substitutes or imitations … therefore, we welcome your authentic recipes translated and eaten!!!