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Pasta chi Vruoccoli Arriminati (Sicilian Pasta With Cauliflower and Toasted Breadcrumbs) Recipe

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Sicilian cuisine is famous for its mix of savory, sweet, and sour flavors, evidence of the heavy influence on the island of centuries of North African and Spanish rule. To produce that combination of flavors, Sicilian cooks turn to pantry ingredients like anchovies, saffron, pine nuts, and raisins, and toasted breadcrumbs. In Palermo, the region’s capital, the way these staples are used together is evident in a trio of pasta dishes: pasta con le sarde (pasta with sardines), pasta c’anciuova e muddica atturrata (pasta with anchovies and toasted breadcrumbs), and pasta chi vruoccoli arriminati (pasta with stirred cauliflower).



Read More at: Serious Eats

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