ROME- Ingredients for 4 people:
• A medium sized cauliflower
• 3 anchovy fillets in oil
• 100 gr. raisins and pine nuts
• 1 onion
• 1 packet of saffron
• extra virgin olive oil
• 500 gr. bucatini
Blanch the cauliflower in a pan until cooked then drain it and use the same water to cook the pasta in. While the pasta is cooking put the raisins and the pine nuts in a glass of water in order to make them swell.
Fry the onion and the anchovy fillets in a pan with olive oil. Add the saffron and cauliflower that you will slowly mash once it’s in the pan. Add a ladle of broth over the drained raisins and pine nuts and cook for 10 minutes on low heat; enough for the sauce to become creamy.
Toast the breadcrumbs in a pan and add a pinch of sugar. When cooked, drain the pasta and pour into the pan. Add the sauce and sprinkle everything with the toasted breadcrumbs and as touch of seasoning.
8 June 2011 | 21:57 Viewed 1275 times