Pasta con il Broccolo in Tegame
Pasta & Cauliflower cooked in a Tegame

Courtesy Of

Italian Cuisine
Entrees
Vegetable

Serves: 6

Recipe Credit: Saverio Patti

Ingredients :

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Chef Bio :

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This recipe was provided by Saverio Patti, a native of Palermo. He is a chef at Agriturismo Antica Stazione Ferroviaria in Ficuzza and an instructor at the Francesco Paolo Cascino Hotel School in Palermo.

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Description :

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This is a typical, simple, countryside dish. In Sicily, broccolo (pl. broccoli) often refers to cauliflower, not broccoli, which is called sparacelli. Tegame refers to the two-handled pan used for cooking.

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Instructions :

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Have two large pots of salted water boiling gently. Add cauliflower to one pot.

While cauliflower is cooking, fry scallions in 2–3 tablespoons olive oil in a large

frying pan (or a tegame) over medium heat until limp. Add 1/2 cup cauliflower water

to the onion mixture. When added water has almost cooked off, add anchovies and

break them up with a spoon. The anchovies will “melt” into the liquid. Add pasta

to the second pot of boiling water. Drain cauliflower when done (about 5 minutes),

reserving remaining cooking water. Add currants, pine nuts, cauliflower and salt to

the scallion mixture. Stir well and add saffron. Add 1/2 cup cauliflower water to pan

and break up cauliflower florets with a fork. When pasta is al dente, drain well and

add to frying pan. Add more cauliflower water if necessary. Mix together and

remove from burner. Add a touch of olive oil and stir in 3/4 cup ricotta cheese. Plate

individual portions and sprinkle with a little olive oil, freshly ground black pepper

and top with remaining ricotta cheese. Serve immediately.