Pasta with cauliflower, pine nuts, and currants (Pasta con i broccoli arriminati) from Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie by Fabrizia Lanza and Kate Winslow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniecc on November 28, 2023

    This was amazing. I wanted to try it because I was curious about the technique, in which the cauliflower is cooked slowly in a sauce until it starts to disintegrate. It’s a bit annoying that the author stresses the need to cook it really slowly but doesn’t give any indication of the time. I guess I cooked it for around 25 minutes. I halved the recipe which was fine, used a mix of cauliflower and broccoli because the cauliflower I had was really small, and substituted capers for anchovies.

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