Broccolo and Pasta
Cauliflower is called broccolo in Sicily and is a bright green color. Vendors sell them on the street, piled up on wooden carts. Sicilians are especially fond of cauliflower with pasta and this dish is particularly good. I use caulibroc, a cross between broccoli and cauliflower to approximate the flavor of the Sicilian variety but white cauliflower is fine to use.
- 1 medium head caulibroc, core removed, florets separated into 1/2-inch pieces, cooked and rinsed (You can also use a mix of cauliflower and broccoli.)
- 1/3 cup Filippo Berio extra virgin olive oil
- 1 large clove garlic, minced
- 6 anchovy fillets in olive oil, cut into small pieces
- 1/4 teaspoon hot red pepper flakes
- 1/2 teaspoon coarse ground black pepper
- 1 pound bucatini
- 1 cup toasted fresh bread crumbs
- 1/2 cup pine nuts
- 1/2 cup currants
- Bring 4 quarts of water to a boil and add 1 tablespoon salt. Add the cauliflower and cook just until tender. Drain, leaving the water in the pot to cook the bucatini later.
- Heat the olive oil in a large sauté pan. Add the garlic and anchovies and cook slowly until the anchovies melt into the oil. Stir in the pepper flakes and the black pepper and lower the heat to simmer. Cook 2 minutes, then add the cauliflower and toss well to coat the florets. Cover and keep warm.
- In the same pot used to cook the cauliflower, cook the bucatini until al dente. Drain and add to the cauliflower and toss all the ingredients well. Season with additional salt if necessary.
- Transfer to a shallow platter and sprinkle the bread crumbs over the top.
- Note: Sometimes pine nuts and currents are added to this dish.
This recipe was featured on Season 22 - Episode 2224.