EXOTIC EAST MEETS WEST IN SICILY...CAULIFLOWER WITH SAFFRON AND PASTA
Crossroads cuisines are usually the best...layered with bits and pieces of invasions by various peoples, the
indigenous populace struggling to keep their own identity, if only through their food traditions, and out of
that sometimes violence and sometimes peaceful existence...a new cuisine is born. Marriages of far off lands
which add to the local ingredient pool. Sicily is one such area of the world. Trampled over for millenia by
invaders and conquerers from the East and the West, it's dishes many times echo that history. One such dish
is one of a simple local vegetable, the Cauliflower, which pairs with the exotic addition of saffron, possibly
from Sicily's Spanish domination...to the raisins and almonds which may be additions from the many years
of Arab rule. Sweet local onions, pasta, olive oil and fresh oregano round out the Sicilianism of this dish
which has many variations throughout the island. The true southern Italian "povera cucina" addition is that
of toasted breadcrumbs...a way for the cook to dress the pasta in the absence of cheese, many times needed
to provide protein in a dish because meat was scarce, and reserved for special holidays and feast days.
Start off by steaming a large trimmed head of Cauliflower. Let it cool and separate it from the thick core.
Reserve the cauliflower pieces.
Add 1/2 tsp of crumbled saffron threads (buy some saffron, a good packet..there is so much flavor in each
little strand and color too..too much and your food takes on an almost medicinal flavor..so a little goes a
long way, that should help with easing your conscience for buying it..it's a little pricey, but should be a
pantry staple..) and let this just sit while you are prepping the rest of the dish. Toast 1/2 cup of slivered
almonds in a little olive oil..on medium, shaking the pan frequently. Toasted nuts become burnt nuts in a
NY minute, so don't text, iPad, Facebook, make a call, or anything while you are doing this..Fa Attenzione!
(Pay Attention!!)..When the nuts are starting to turn, place them in a bowl. Now to the same hot pan, add
3 tbs. of plain breadcrumbs..using the same technique..toast them..When you start to smell the crumbs, NOW
you are done. Add them to the nuts. Also, add 2 tbs of raisins which you have previously soaked in water
or Marsala (Marsala, best, really Sicilian flavors here), 1 tbs. of fresh chopped oregano, 1 tsp. grated cacio-
cavallo, 1/2 tsp fresh ground pepper, 1/2 tsp. salt. Mix this all together and reserve.
Now back to that hot pan...dice one large sweet onion and add 2 tbs of Extra Virgin Olive oil to the pan,
the onion, add a little salt, and saute for no less than 15 minutes until they are sweet and soft. Now add
the Cauliflower and cook for another 5-8 minutes until the cauliflower takes on some color. While this
is going on, cook 1 lb. of Gemelli according to the package till al dente. When done, drain and add to the
pan with the cauliflower and onion (no garlic in this one readers..don't substitute...Italian food doesn't
always contain garlic..).Now place into a bowl and toss with the breadcrumb/almond/raisin mixture.
Serve immediately after you've done that so there is some nice crunch to the crumbs on the soft pasta,
onions and cauliflower along with the toasted almonds. Top each plate with a small sprig or some fresh
oregano leaves. Serves 4-6.
A nice arugula and pear salad dressed with oil and vinegar goes well with this. A crisp White Wine...or
a lime and orange scented Sparkling Water (San Pellegrino..)...fresh fruit and biscotti, you're all set...
Think Sicilian for your next pasta dish...
Posted by peter battaglia at 10/26/2011 11:33 PM 
Categories: CAULIFLOWER, SICILIAN FOOD
Tags: CAULIFLOWER SICILIAN ITALIAN PASTA
Categories: CAULIFLOWER, SICILIAN FOOD
Tags: CAULIFLOWER SICILIAN ITALIAN PASTA
Dear Peter -
You might be interested in the brief ebook "How to Talk to a Food Freak". You can buy it on Amazon. Please note that I do NOT consider a gourmand to be a food freak
Kind regards,
Hoagy
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