Jill Norman

Bucatini with cauliflower, raisins and pine nuts

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Winter Food
Winter Food

By Jill Norman

Published 2005

  • About

For this traditional Sicilian dish, bucatini are used, but any long pasta is all right. The sauce is sensational and complex; the flavour of the cauliflower is transformed by the other ingredients.

Ingredients

  • 1 cauliflower, weighing about 700 g, cut into florets
  • 50 g raisins

Method

Boil the cauliflower in a large pan of salted water until tender and drain, reserving the liquid. Soak the raisins and saffron separately in warm water to cover. Heat the oil in a large pan and sauté the onion until it is lightly coloured. Stir in the anchovy fillets, mashing them with a fork until they disintegrate. Drain the raisins, add the pine nuts, raisins and the saffron in its wa

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