Pasta Sautéed with Cauliflower

Name: Pasta Sautéed with Cauliflower (Pasta ‘Chi Vruoccoli Arriminata’)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 heaped tablespoon pine kernels; ¼ teaspoon powdered saffron; 1 medium cauliflower, divided into small florets; 1 heaped tablespoon seedless raisins; salt and pepper; 1 medium cauliflower, divided into small florets; 2 tablespoons tomato purée diluted with about 3 tablespoons boiling water; salt and pepper; 2 sardines preserved in salt, cleaned, or 2 sardines canned in oil, drained; 2 tablespoons tomato purée diluted with about 3 tablespoons boiling water; 2 sardines preserved in salt, cleaned, or 2 sardines canned in oil, drained; 2 sardines preserved in salt, cleaned, or 2 sardines canned in oil, drained; 3 cloves garlic, peeled and finely sliced; 2 sardines preserved in salt, cleaned, or 2 sardines canned in oil, drained; 8 fl oz (250 ml) olive oil; 3 oz (75 g) pecorino or Parmesan cheese, grated, to serve; 3 oz (75 g) pecorino or Parmesan cheese, grated, to serve; 14 oz (400 g) short macaroni

Pasta ‘Chi Vruoccoli Arriminata’

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

The verb arriminare is Sicilian dialect for sautéeing food, or moving it about quickly over heat Vruoccoli refers to all members of the cauliflower family. In this quintessentially Sicilian dish, short, stubby pasta tubes are combined with cauliflower florets, then sautéed with garlic, sardines, raisins and other ingredients to make a splendidly exotic concoction, bursting at the seams with treasures from the East and looking not unlike a curry when it is finished!

Ingredients

Europe
Italy
Pescatarian
Sicily
Pasta
Mediterranean

Ingredients

Method