Raisins and currants bring a literal pop of sweetness and surprising texture to savory and sweet dishes alike, and there is evidence that they may also add a boost to human health. They are a great source of vitamins, minerals, and other healthy components like flavonoids, and resveratrol. They may help maintain healthy blood pressure, combat cancer, and control glucose levels in diabetes.
For a satisfying and savory use of these delicious dried fruits, try this Long Pierced Pasta with Cauliflower, Pine Nuts, Currants, and Saffron dish. The recipe was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“The discovery of a new dish does more for the happiness of mankind than the discovery of a star.”
– Anthelme Brillat-Savarin
Long Pierced Pasta with Cauliflower, Pine Nuts, Currants, and
Saffron
Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition, Janet Fletcher (2004)
Notes
This exotic combination is the most common way of preparing pasta with cauliflower in Sicily.
Ingredients
- Generous ¼ tsp saffron threads (not powder) (be sure to purchase authentic saffron threads, which are the stigmas and styles from the flower Crocus sativus. Safflower (Carthamus tinctorius) is sometimes fraudulently sold as saffron. They can be differentiated by look, taste, smell and price. Saffron is expensive, tastes bitter or slightly astringent, and has a distinctive aroma (hay + honey); safflower is cheaper, slightly sweet and without aroma. Buy from a reputable vendor)
- 3 Tbsp currants or golden raisins (I prefer golden raisins)
- 1 cauliflower, 1½ to 1¾ pounds
- 6 Tbsp extra virgin olive oil
- 1 yellow onion, finely minced
- Generous pinch of hot pepper flakes
- Salt
- 8 anchovy fillets, minced to a paste
- 3 Tbsp toasted pine nuts (to toast pine nuts, preheat the oven to 325–350°F. Put the nuts into a metal pie tin. Bake until they are fragrant and lightly colored, shaking the pan once or twice, about 5–10 minutes. As an alternative, toasted pine nuts are also available at some grocery stores [e.g., Trader Joe’s])
- 2 Tbsp minced fresh Italian (flat leaf) parsley
- 1 pound bucatini (bucatini [known as perciatelli in Naples] is a thick spaghetti-like pasta with a narrow hole down the center, like a drinking straw) or spaghetti
- ½ cup toasted breadcrumbs (optional) (to toast breadcrumbs, heat 1 Tbsp extra virgin olive oil in a small skillet over moderately low heat. Add ½ cup of fine breadcrumbs and stir to coat with oil. Season lightly with salt. Cook, stirring often, until the crumbs are an even, deep golden brown, about 10 minutes. As an alternative, a handful of good commercial croutons [e.g., Semifreddi’s] or crostini can be turned into crumbs in a food processor by pulsing with the steel blade)
Instructions
- Soak the saffron threads in 2 Tbsp water for at least 20 minutes to allow the flavor to bloom. Plump the currants/raisins in 3 Tbsp warm water for about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Trim the cauliflower, removing any leaves, and separate the florets from the stems. Try to leave the florets in large clusters so they don’t get soggy when cooked. Add the cauliflower to the boiling water and cook until barely tender when pierced with a knife, about 5 minutes. Lift the florets out of the water with tongs or a skimmer. (Keep the cooking water at a boil.) Let the cauliflower cool, then chop coarsely; you should still have some large pieces.
- Heat the olive oil in a large skillet over moderately low heat. Add the onion and pepper flakes and sauté until the onion is soft, about 10 minutes. Add the saffron with soaking liquid and the currants with soaking liquid. Simmer gently for a couple of minutes to flavor the onion base, then add the cauliflower. Season with salt to taste and stir to coat with the seasonings. Cover and simmer briefly to infuse the cauliflower with seasonings but take care not to overcook it; the cauliflower should be tender but not mushy. Add a few tablespoons of the boiling water if the sauce looks dry. If the saffron does not seem strong enough, infuse a few more threads in a little of the boiling water for a minute or two, then add to the skillet. Stir in the anchovies, pine nuts, and parsley. Keep the sauce warm.
- Add the pasta to the boiling water and cook until al dente. Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot over low heat. Add the sauce and toss well, moistening with some of the reserved pasta water as needed. Divide among warm bowls. Pass the breadcrumbs at the table.