~Wednesday,
February 27, 2013
In recognition of the benefits
of the Mediterranean diet revealed this week in the conclusion of a five-year
diet experiment conducted in Spain, I was inspired this morning to share one of
my personal favorite recipes from my cookbook You Never Grow Old at the Dinner Table. Having had grandparents live well
into their 90’s, amongst other relatives in Italy in their 80’s still riding
bicycles to the market every day, or to the local winemaker to bring home
liters of Merlot in their bicycle basket, I take for granted that the Italian
diet has to be good for you! My grandfather
in northern Italy spent every day of his life reaping the benefits of the
family farm, and never a day of his life in a hospital.
This pasta dish is a classic
example of a rich Mediterranean diet:
Pasta
with Cauliflower Sauce
The whole idea of this very
traditional Sicilian dish is to cook the cauliflower until it basically falls
apart and becomes the “sauce” for your pasta.
It is also very Sicilian to use anchovies in pasta, which we happen to
love in our family. Many people cringe
when I even mention the word “anchovy,” but as you will see, the trick is
learning how to cook with it. You will
be amazed to find how unique this sauce tastes because of the anchovies, yet no
one will ever know your “secret.”
SERVES 6
1 large cauliflower head, cut
into 2-inch pieces
1 teaspoon turmeric powder (for
color)
⅓ cup extra-virgin olive oil
1 large yellow onion, finely
chopped
¼ teaspoon salt
1 (2 ounce) can anchovy fillets
packed in olive oil, half drained
⅓ cup pine nuts
⅓ cup golden raisins
¼ teaspoon red chili pepper
flakes
1 pound farfalle pasta
¼ teaspoon freshly ground
pepper
¼ cup freshly grated Pecorino
Romano cheese, plus more to serve
Bring a large pot of water to a
boil and salt it. Add the cauliflower,
boil for 3 minutes, then remove cauliflower with a slotted spoon and set aside
on a separate dish. Reserve one cup of the cooking water,
adding the turmeric into the cup and mixing well to dissolve. Leave the pot of water on the stovetop.
In a large sauté pan, heat the
olive oil over a medium-high flame. Add
the onion and the salt, and sauté until onion is golden, about 10 minutes. Mix in the anchovies until they melt into the
onions. Add the pine nuts, raisins, red
chili pepper flakes and the cauliflower.
Add the reserved cup of water, mixing well with the ingredients, reduce
the flame to low and cover. Cook about
15 minutes, mixing occasionally, until cauliflower is cooked well and falling
apart.
You can prepare this part ahead of time.
Bring the large pot of water to
a boil again and cook the pasta according to directions for time, until tender,
but not limp. Reserve one cup of the cooking water,
drain the pasta, and transfer it back to the large pot. Add the “cauliflower sauce,” the reserved cup
of water, freshly ground pepper, and ¼ cup of Pecorino Romano cheese, tossing
well to evenly coat the pasta.
Transfer to a large platter and
serve with extra grated Pecorino Romano cheese at the dinner table.
If
you want to complete the experience with a glass of red wine, this dish pairs
well with a light red wine; for example, a Pinot Noir.
