Pasta ‘Chi Vrocculi Arriminati

A great pasta dish for any occasion:

De-bone cauliflower and divide into roses. Blanch in salted water to which juice of one lemon has been added until crisp and rinse. Save cooking water for pasta. Heat olive oil, saute onion and anchovies in it (anchovies should break down). When onion is soft, melt saffron in wine, add, let it boil, add cauliflower florets and heat up, stirring carefully. Finally add pine nuts and halved grapes. Cook the pasta in the cauliflower water until al dente, mix with the sauce and bring to the table. If necessary, sprinkle with grated pecorino at the table.

Notes (1)*) : after: Diane Seed: The hundred best pasta sauces.

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