This pasta con broccoli arriminati served with Frappato is the perfect expression of all Sicily has to offer. Sweet raisins and nutty pecorino showcase the flavors of the western region while the fruit-forward Frappato wine features grapes grown in south-eastern Sicily. Once combined, they unite as a celebration of an island that’s bursting with flavors.
- 1 head cauliflower
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 3 tbsp. raisins
- 3 tbsp. pine nuts
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 cup grated pecorino cheese
- Salt and pepper to taste
- 16 oz. of short pasta like cavatelli
Bring a large pot of salted water to a boil and add the cauliflower head. Simmer for 4 to 5 minutes and remove the cauliflower to a colander to cool. Reserve the water to cook the pasta.
When the cauliflower is cool enough to handle, crumble into medium pieces and set aside.
Cook the pasta according to package directions.
Meanwhile, in a saute pan on medium, heat the olive oil, and add the garlic and onion. Saute until translucent, and add the cauliflower. Cook for a 3 minutes, add the raisins and pine nuts. If the mixture is too tight, loosen by adding some pasta water. Add the pasta to the saute pan and incorporate all ingredients. When ready to serve, add the cheese and stir into the pasta and cauliflower mixture. Makes 4 servings.