I had just made the broccoli for pasta ai broccoli when Pino came home, peeked into the pot and asked, “perche’ non facciamo nel modo del cavolfiore?” (“why not make it the cauliflower way?”)
I knew what he meant: time to add a handful of pine nuts and the tiny sultana grapes of Sicily (uva sultana), as his mamma Vincenza would. We did….and then simmered the broccoli sauce a few more minutes.
I’d cooked the broccoli in salted water and drained, saving the water for the cooking of the pasta. I then sautéed 3 or 4 diced garlic cloves in our just-pressed olive oil, added the broccoli and simmered. I cooked the pasta, drained it and then stirred in the broccoli sauce, now enhanced the “Sicilian way” (…..and here is the Sicilian cauliflower recipe of Signora Vincenza).
I have some broccoli sauce left but probably with the raisin and pinenuts addition, I won’t do it on bruschetta. (Broccoli bruschetta was always a hit in my U.S. winter cooking classes).
But the wood stove is going so bruschetta will be on the table at dinner. Not sure with what toppings tonight but then again, there are countless ways to make tasty bruschetta.