Pasta chi Vroccoli ArriminatiPalermitan Pasta with Stirred Cauliflower

Prepare raisins, anchovies, breadcrumbs, onion and cauliflower

• 1 Meanwhile(During the 15-minute raisin soak) desalt the anchovies and prepare the breadcrumbs, onion and cauliflower.
• 2 Soak 50g raisins in 200ml lukewarm water.
• 3 Rinse 6 salt-packed anchovies under running water for 20–30 seconds to remove surface salt; open with your fingers, remove backbones and tails to make 12 fillets, and pat dry.
• 4 Crumble 100g stale bread interior by hand into irregular pieces about 5mm across.
• 5 Slice 150g white onion 2mm thick.
• 6 Remove the outer leaves from the 900g green cauliflower, trim the base flat and wash thoroughly while keeping it whole.
• 7 After 15 minutes of soaking, squeeze the raisins firmly dry with both hands.

Boil the whole cauliflower and reserve its water

• 1 Meanwhile(While waiting for the water to boil) prepare small bowls for soaking the saffron and loosening the tomato paste, and a tray for the cauliflower.
• 2 Bring 4L water and 40g coarse salt to the boil over high heat in a deep pot at least 26cm across.
• 3 Lower 1 whole cauliflower into the boiling water stem-side down; if it floats, hold it down with a wooden spoon or drop lid and boil over medium heat for 15–18 minutes.
• 4 When a skewer passes through the centre of the core without resistance, lift it out carefully with a slotted ladle and tongs and place on a tray.
• 5 Leave the cooking water in the pot, cover and keep warm over very low heat with the surface barely moving.

Infuse saffron, loosen tomato paste and break up the cauliflower

• 1 Meanwhile(During the 10-minute saffron infusion) divide the cauliflower and slice the stems.
• 2 Take 50ml cooking water into a small bowl, lightly crush 0.3g saffron with your fingers and soak for 10 minutes.
• 3 In another bowl, smoothly dissolve 20g concentrated tomato paste in 30ml cooking water.
• 4 When the cauliflower is cool enough to handle, cut away the core and break into 3–4cm florets.
• 5 Peel thick stems with a vegetable peeler, cut into 1cm rounds and return to the tray with the florets.

Toast the pine nuts and prepare muddica atturrata

• 1 Heat a dry frying pan over medium-low heat and toast 50g pine nuts for 3–4 minutes, moving constantly with a wooden spoon; transfer to a plate when pale golden.
• 2 Warm 30ml olive oil over medium heat in the same pan and add 100g crumbled bread.
• 3 Cook for 5–7 minutes, stirring constantly to coat all the crumbs in oil and drive off moisture.
• 4 Immediately transfer the toasted crumbs to a cold plate or tray, spread flat and cool.

Incorporate the sweet-savoury elements into the soffritto

• 1 Meanwhile(During the onion’s 10–12 minutes of cooking) boil 500ml water in another pan, cover and reserve for replenishing.
• 2 Warm 60ml olive oil in a deep frying pan or pot over medium-low heat.
• 3 Add 150g sliced white onion and cook over low heat for 10–12 minutes, turning with a wooden spoon without browning.
• 4 Add the 12 anchovy fillets and cook over low heat for 2–3 minutes, pressing with the spoon until dissolved into the oil.
• 5 Add the loosened tomato paste and cook over low heat for 2 minutes to soften its acidity.
• 6 Add the squeezed 50g raisins and toasted 50g pine nuts and cook together over low heat for 1 minute.
• 7 Pour in all 50ml saffron water with its threads and simmer over low heat for 1 minute to combine.

Mash and stir the cauliflower: arriminare

• 1 Meanwhile(During the 12 minutes of stirring) cover the cauliflower-water pot and return it to a full boil over high heat for the pasta.
• 2 Add all the large cauliflower pieces to the pot of soffritto, the slowly cooked aromatic vegetable base.
• 3 Over medium heat, work and stir for 10–12 minutes, pressing florets against the side with a wooden spoon.
• 4 Whenever evaporation threatens sticking, add cauliflower water in 50ml portions and keep working until a total of 200ml is used.
• 5 Season with 3g fine salt and stir for another 1 minute.

Cook the pasta and combine with the sauce

• 1 Meanwhile(While the pasta cooks) warm 4 plates with hot water or in a low oven.
• 2 Check the boiling liquid volume; if below 3.5L, add up to 500ml reserved boiling water and 5g coarse salt per 500ml added to maintain 10g/L.
• 3 At a full boil over high heat, add 400g bucatini, separate with cooking chopsticks and cook for 2 minutes less than the package time.
• 4 Just before it is ready, reserve 300ml cooking water in a measuring jug.
• 5 Drain the bucatini, transfer to the cauliflower pot and add 150ml reserved water.
• 6 Toss over medium heat for 2–3 minutes, repeatedly lifting and turning with tongs.
• 7 If too tight, add the remaining reserved water in 50ml portions, up to 150ml, to maintain a thick sauce.

Plate and finish with toasted crumbs

• 1 Divide the pasta among 4 warmed plates, lifting into mounds with tongs.
• 2 Divide half the toasted crumbs evenly over the 4 plates.
• 3 Freshly grind 1g black pepper over the plates.
• 4 Serve the remaining crumbs alongside in a small bowl.