Recipe: Sicilian Cauliflower Pasta Sauce (with raisins, anchovies and pine nuts)

SICILIAN CAULIFLOWER SAUCE

"This classic pasta sauce from Sicily combines the sweet and salty flavors of raisins and anchovies with pine nuts and cauliflower and is usually served with orecchiette (little ears) pasta, but bow ties, medium-size shells, and penne are fine also.

Customarily, dried bread crumbs that have been fried in olive oil until golden and crisp replace parmesan cheese as a finishing touch. I like to soak the raisins in cognac or brandy, but most Sicilians would use Marsala or simply plain water."

1/3 cup raisins or currants
2 tablespoons cognac or brandy
1/4 cup warm water
1 large head cauliflower, cut into 1-inch florets and stems discarded
1/4 cup (1/2 stick) unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup pine nuts
1 large Spanish onion, thinly sliced lengthwise
Pinch of sugar
4 to 5 large anchovies, rinsed and finely chopped
3/4 cup low-sodium chicken broth
Salt and freshly ground black pepper

Combine the raisins, cognac, and water in a small bowl and set aside.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, 5 to 6 minutes. Drain the cauliflower, shaking off the excess water.

In a large, deep skillet, melt the butter in the olive oil over medium heat. Add the pine nuts and cook, stirring or shaking frequently, until golden, 3 to 4 minutes. Using a slotted spoon, transfer them to a plate.

Add the onion and sugar to the skillet and cook, stirring occasionally, until softened and beginning to caramelize, 8 to 10 minutes.

Add the anchovies and cook, stirring, just until combined. Add the cauliflower and cook over high heat, stirring occasionally, until lightly browned, 5 to 6 minutes.

Add the broth and raisins and their soaking liquid and season with salt and pepper. Simmer over medium heat until the liquid is reduced by about half, 5 to 6 minutes.

Using a wooden spoon or potato masher, mash about two-thirds of the cauliflower. Stir in the pine nuts and serve immediately.

Makes 2 1/2 to 3 cups, enough for 1 pound pasta (6 servings)
Source: Get Saucy by Grace Parisi