This is Antonio's recipe for pasta with cauliflower. This recipe represents two firsts: the first time I encountered bucatini, those hollow, straw-like noodles, and the first time I ate cauliflower in some form other than boiled. This dish is really fantastic.
When Antonio typed up this recipe, he called it pasta coi borccoli. It's never been clear to me if the "coi borccoli" is a typo or a Sicilian dialect hiccup. So I'm going to reproduce the recipe as sent.
Pasta Coi Borccoli
April 1995
- 1 head cauliflower
- bucatini - probably any thick, noodle-ey pasta will do
- salt
- pepper
- olive oil
- grated parmesan
1 - Open the cauliflower in small pieces, wash them carefully, and let them boil long enough so that they are extremely tender and soft. Add some salt to the water. Then drain the cauliflower on a colander without destroying them.
2 - When the cauliflower are ready, I mean after you drained them, put the water for the pasta to boil.
At the same time, on a stirring pan large enough (it depends on the amount of pasta and broccoli) put some olive oil and the cauliflowers (not all of them, if they are too much!, you can have the rest later, simply with olive oil and lemon). Let them lightly fry, stirring and smashing them with a wooden spoon. Add some black pepper to your pleasure. Don't let them burn. When they are good smelling, set'em aside and wait for bucatini.
3 - Bucatini must be 'al dente,' definitely not overcooked! Drain them thoroughly and put them in the stirring pan with the cauliflower. Mix thoroughly on medium heat. After a while, then they are well mixed up, serve'n'add some grated parmesan cheese and
BUON APPETITO, my friend!