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Misti Sicilian Pasta Recipe

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This recipe for Misti Sicilian Pasta is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Medium cauliflower steamed and cut up or roasted (green if available
Olive oil 2 T ghee 1 T
Shallot sliced thin
4-6 anchovies
3 cloves garlic
2 T Tomato paste
red pepper flakes
1/2 t saffron steep in 2-3 T warm water
Crushed tomatoes or sauce 24 oz
1/2 c red wine
currants 1/4 c soaked warm water
Pinch fennel pollen
pine nuts toasted 1/4 c
chiffonade basil, parsley
Parm or pecorino 1/2 c.
Cooked pasta 12-16 oz short pasta like gemelli or cavitappi
Directions:
Directions:
I like to roast the cauli in 400šoven until tender.
Then in lg saute pan olive oil and ghee and shallots for few min, then add anchovies until melted. Then garlic and red pepper and salt and pepper. Finally tomato paste for 1-2 min.
Add tomatoes, wine, cauliflower, currants, saffron and soaking water, pollen and simmer med high 8-10 min until cauli begins to break down. Add more wine or pasta water to thin as needed. Add pine nuts.
Cook pasta al dente. Add to finished sauce. Add basil and/or parsley and grated cheese.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Can boil cauliflower in salted water for about 10 min and drain.. Save some of water to add to sauce. Then also cook pasta in this water.

 

 

 

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