Ingredients Jump to Instructions ↓

  1. 1 Cauliflower - cored, and Cut into florets

  2. 1/4 cup 59ml Extra-virgin olive oil - plus Extra as needed

  3. 3 Garlic cloves - finely sliced

  4. 2 Salted anchovies (canned) - rinsed, and Soaked for 4 to 6 hours

  5. 1 Tomato - skinned, seeded, And finely chopped

  6. 1 tablespoon 15ml Raisins - soaked, drained

  7. 1 tablespoon 15ml Pine nuts - lightly toasted

  8. 3 Strands saffron

  9. 1 lb 454g / 16oz Dried ziti Chopped fresh parsley leaves Freshly-grated caciocavallo Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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