Pasta With Cauliflower - {Pasta Col Cavolofiore}

Recipe Ingredients

1		Cauliflower - cored, and
		Cut into florets
1/4 cup	59ml	Extra-virgin olive oil - plus
		Extra as needed
3		Garlic cloves - finely sliced
2		Salted anchovies (canned) - rinsed, and
		Soaked for 4 to 6 hours
1		Tomato - skinned, seeded,
		And finely chopped
1 tablespoon	15ml	Raisins - soaked, drained
1 tablespoon	15ml	Pine nuts - lightly toasted
3		Strands saffron
1 lb	454g / 16oz	Dried ziti
		Chopped fresh parsley leaves
		Freshly-grated caciocavallo
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a heavy-bottomed saucepan, bring 6-quarts of water to a boil and add 2 tablespoons of salt. Divide the cauliflower into florets. Blanch the cauliflower in the boiling water until half-cooked, about 10 minutes. Drain the cauliflower, reserving the cooking water for the ziti. Set the par-cooked cauliflower aside.

Chop and mince anchovies.

Dissolve the saffron strands in a few tablespoons of warm water.

Toss fish, tomato and sliced garlic. In a 3-quart saucepan, heat the olive oil over medium heat in a saute pan. Add the raisins, pine nuts, saffron tea, and the anchovies. Using a wooden stir and continue cooking over medium heat until the anchovies dissolve, about 7 minutes. Add half of the cooked cauliflower and season, to taste, with salt and pepper. Cover and let cook until the cauliflower is tender, about 5 minutes.

Lower heat to low and allow to cook, uncovered, while you prepare the ziti. Return the cauliflower water to a boil. Add the ziti and cook halfway, about 5 minutes. Drain the pasta and add to the sauce. Add the remaining cauliflower, cover and let stew over medium-low heat until the pasta and cauliflower are cooked through, about 5 minutes. Toss with extra-virgin olive oil, chopped parsley and caciocavallo. Season with salt and pepper and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F03) - from the TV FOOD NETWORK

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