Cavuluciuri Arriminati — the Sicilian cauliflower pasta

Yesterday, I read from several news platforms (i.e. BBC, Condé Nast TravellerVogue) that the 2020 Nobel Laureate in Economics Dr. Abhijit Banerjee has published an unorthodox, but very practical cook book called "Cooking to Save Your Life". Unorthodox in the sense that the book does not have glossy photos of the finished dishes, but instead lovely geometric pictures drawn by Cheyenne Olivier; a France-based illustrator, and practical because the pages are thick enough to stay open without a paperweight! (Angela Merkel you can recycle the paperweight that you received from your fellow leaders!).

Based on the information that I found out by googling, this is not going to be a cookery book show-casing only foods from Kolkata or the rest of India, but Abhijit Banerjee has included many dishes from other culinary regions and his favourite fusion cuisine into his book, including one of my favourite dishes: the Sicilian cauliflower pasta. That is exactly the dish I prepared tonight. 

My recipe is very similar to Mr. Banerjee's, except I used 400 g of cauliflower and 300 g of Broccoli Romanesco. I also used saffron, pine seeds, Sicilian anchovies, and extra virgin olive oil in more generous quantities. Also, I do not use chilli flakes or black pepper because Brassica oleracea, pine seeds, black and yellow raisins and saffron are the stars of this lovely dish. You can find his recipe book here below. 

Abhijit Banerjee's cook book will be the last cookbook I am going to buy. Maybe. I hope so.  
 
Cavuluciuri Arriminati