Maccheroni Chi Vrocculi Arriminati

submitted by amanda
from US

"Chi vrocculi arriminati" means stirred cauliflower in Sicilian. Another
version calls for tomato
to be added to the sauce, in which case omit the saffron.
Serves 4.

400 g macaroni
1 small cauliflower
1 medium onion
1 tsp saffron powder
3 salted anchovies
olive oil
3 Tbsp raisins
3 Tbsp pinoli
2 Tbsp freshly grated Pecorino cheese
5 or 6 basil leaves
salt

Break the cauliflower up into separate flowers and chop the stem into
chunks. Boil until tender but not mushy. Put a large saucepan of salted
water on to boil for the macaroni. Heat enough olive oil in a large pan
to cover the bottom well and slightly brown the sliced onion, then add the
saffron melted in a little water. Add the cauliflower and lower the heat,
simmer and stir. In another small pan crush the boned anchovy filets in 2
Tbsp of olive oil and melt them into a paste. Add this mixture to the
cauliflower, with the raisins and pinoli. Simmer for a couple of minutes.
When the macaroni are cooked "al dente", strain and pour into the
cauliflower pan. Add 2 Tbsp of grated Pecorino cheese and 5 fresh chopped
basil leaves. Stir for a minute then serve.


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