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home > recipes > pasta > maccheroni chi vrocculi arriminati
from US "Chi vrocculi arriminati" means stirred cauliflower in Sicilian. Another version calls for tomato to be added to the sauce, in which case omit the saffron. Serves 4. 400 g macaroni 1 small cauliflower 1 medium onion 1 tsp saffron powder 3 salted anchovies olive oil 3 tbsp raisins 3 tbsp pinoli 2 tbsp freshly grated Pecorino cheese 5 or 6 basil leaves salt Break the cauliflower up into separate flowers and chop the stem into chunks. Boil until tender but not mushy. Put a large saucepan of salted water on to boil for the macaroni. Heat enough olive oil in a large pan to cover the bottom well and slightly brown the sliced onion, then add the saffron melted in a little water. Add the cauliflower and lower the heat, simmer and stir. In another small pan crush the boned anchovy filets in 2 tbsp of olive oil and melt them into a paste. Add this mixture to the cauliflower, with the raisins and pinoli. Simmer for a couple of minutes. When the macaroni are cooked "al dente", strain and pour into the cauliflower pan. Add 2 tbsp of grated Pecorino cheese and 5 fresh chopped basil leaves. Stir for a minute then serve.

Maccheroni Chi Vrocculi Arriminati


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keyword: maccheroni
keyword: vrocculi
keyword: arriminati
ethnicity: italian
recipes for pasta
recipes by amanda
Email Address:
(posted November 1, 2006)

from US

"Chi vrocculi arriminati" means stirred
cauliflower in Sicilian. Another version calls for tomato to be added to the sauce, in which case omit the saffron.

Serves 4.

400
g macaroni
1 small
cauliflower
1 medium
onion
1 tsp
saffron powder
3 salted anchovies
olive oil
3 tbsp raisins
3 tbsp pinoli
2 tbsp freshly grated
Pecorino
cheese
5 or 6
basil leaves
salt

Break the
cauliflower up into separate flowers and chop the stem into chunks. Boil until tender but not mushy. Put a large saucepan of salted water on to boil for the macaroni. Heat enough
olive oil in a large pan to cover the bottom well and slightly brown the sliced onion, then add the saffron melted in a little water. Add the cauliflower and lower the heat, simmer and stir. In another small pan crush the boned anchovy filets in 2 tbsp of olive oil and melt them into a paste. Add this mixture to the cauliflower, with the raisins and pinoli. Simmer for a couple of minutes.

When the
macaroni are cooked "
al dente", strain and pour into the cauliflower pan. Add 2 tbsp of grated Pecorino cheese and 5 fresh chopped basil leaves. Stir for a minute then serve.



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