Friday, January 25, 2008

Sicilian Pasta with Broccoli (Redux)

The CC has posted this recipe before but the recipe's magnificence calls for pictures.

Tantalize your senses, readers, and swear an oath to make it.

Veritably, the anchovy-infused tomato-soaked raisins bursting in your mouth along with the textural crunch of the pine nuts and the intoxicating saffron smell will make true believers out of you!


1 large onion (finely diced)
4-5 anchovies
1/4 cup raisins
1/4 cup pine nuts
1 large broccoli (cut into small florets)
2 tbsp tomato paste (homemade)
1 large pinch saffron
salt and pepper
olive oil

shaved pecorino (or parmigiano-reggiano)

1 cup rigatoni.


First up the mise-en-place.

Fry the onion at a medium-low heat until soffrito.

Add the anchovies and fry for about another minute.

Add the tomato paste, fry for a bit.

Add some water along with the raisins and pine nuts, salt and pepper to taste.

Add the broccoli and cook until slightly under done. The saffron should go in towards the very end otherwise its delicate fragrance will disappear.

Meanwhile, cook the pasta slightly under al dente, and add it to the sauce. Heat, and serve.

The pasta should be thoroughly covered with the delicate saffron sauce, and will be tinged golden because of it.

Shave a modest amount of cheese over each serving. The dish has a really delicate taste where all flavors are key partners so be careful not to overwhelm.

Golden ambrosia!

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