Calabrese And Broccoli Arabesque | Vegetarian Recipe
- 400g dried pasta, such as spaghettini or orecchiette
- 50g pine nuts, plus extra to serve 50 g sultanas
- 750g brassica vegetables, such as cauliflower, separated into florets, or purple sprouting broccoli or a mixture
- 1 1/2 tablespoons tomato purée
- 100 ml warm water
- 100 ml olive oil
- 1 onion, finely sliced
- 1 small tin anchovies, about 50 g, drained thoroughly and patted dry with kitchen paper
- 50 ml scalding hot milk
- Torn coriander leaves or flat leaf parsley, to serve
- Freshly grated pecorino or Parmesan cheese, to serve
- #Here is an easy vegetarian recipe. This unusual sauce, enhanced with sultanas, pine nuts and anchovies, explodes with flavour. It is based on a classic recipe popular in parts of southern Italy and Sicily, where ingredients such as sultanas and pine nuts show an Arab influence – arabesque. You can also serve it as a side dish with meat or fish.# Put the pine nuts in a dry frying pan and heat gently until golden brown all over. Take care, because they burn easily. Let cool.
- Soak the sultanas in boiling water for 15 minutes, then drain and pat dry with kitchen paper. Cook the cauliflower and/or broccoli in a large saucepan of boiling salted water until just soft, 5-10 minutes. Drain well.
- Meanwhile, bring another large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well.
- Put the tomato purée in a small bowl, add the warm water and stir to dilute. Heat half the oil in a frying pan, then add the onion and tomato purée mixture. Cook over low heat until softened, then add the boiled vegetables.
- Mash the anchovies in a small bowl, then stir in the hot milk and remaining oil to form a smooth paste. Pour over the vegetables, add the sultanas and pine nuts, stir well and cover with a lid. Turn off the heat and set aside to develop the flavours.
- Add the sauce to the pasta, stir well, then transfer to a large serving dish. Add the coriander and extra pine nuts. Serve at once with grated pecorino.