Pasta With Cauliflower Saffron And Currants Recipes

SICILIAN PASTA WITH CAULIFLOWER

Steps:

• Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.
• Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
• Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.
• Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.

PASTA WITH CAULIFLOWER, SAFFRON, AND CURRANTS

Steps:

• 1 In a small bowl, sprinkle the saffron threads with 2 tablespoons of hot water. Place the currants in another bowl with hot water to cover. Let both stand about 10 minutes. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt and the cauliflower. Cook, stirring frequently, until the cauliflower is very tender when pierced with a knife, about 10 minutes. Remove the cauliflower with a slotted spoon, reserving the water to cook the pasta. 3 Pour the oil into a skillet large enough to hold the cooked pasta. Add the onion and cook over medium heat 10 minutes. Add the anchovies and cook 2 minutes more, stirring frequently until they dissolve. Stir in the saffron and soaking liquid. Drain the currants and add them to the skillet. 4 Stir in the cooked cauliflower. Scoop up some of the cooking water and add it to the skillet with the cauliflower. Cook 10 minutes, breaking up the cauliflower with the back of a spoon, until it is in small pieces. Add salt and pepper to taste. Stir in the pine nuts. 5 While the cauliflower cooks, bring the cooking water back to a boil. Add the pasta and stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta, then add it to the skillet with the cauliflower mixture. Stir well, adding some of the cooking water if the pasta seems dry. 6 Serve the pasta sprinkled with the toasted bread crumbs. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.