2015 update: I’ve made this again and added some new photos! You can find the post and recipe here: Sicilian Style Spaghetti Recipe Redux.
I’ve tossed around two different ways to introduce this post. One..Tyler Florence and his use of pans, or two…having a discriminating palate. Where to begin? Okay, let’s start with Tyler. I love Tyler, so much so that I joined Tyler Florence Fridays and Tyler, well, Tyler loves his pots, pans and dishes. So, one of my first notes about this recipe, as I was making it, was that I will combine a few of the steps next time and save a few pots. There is a pot for the pasta, a saute pan for cauliflower, a cookie sheet for the breadcrumbs, and a bowl to toss it in. Now, Tyler doesn’t mention the pine nuts, but they are supposed to be toasted, and I don’t know about you, but mine don’t come toasted, so there is a small skillet for that. I was even so cocky to mention in my notes that this may very well be “The Ultimate” way to make this, but that next time I will do it differently. Well, that was before I tasted it. Oh my gosh! This was wonderful. Seriously wonderful. So good, that I am afraid to change anything.
The second thing I wanted to mention was discriminating palates. Not that I have one or anything like that. But when I reheated this the next day at work, people were complaining that it smelled bad. I know cooked cauliflower may not have the most appetising aroma and then when I said that maybe they were smelling the anchovies, they looked at me aghast. I tried to argue that it was great, the combination of cauliflower, anchovies, raisins and pine nuts, was outstanding. Now they were really looking at me with disbelief, another teacher said that she didn’t even know what a pine nut was. What’s up with people and their lack of adventure in their cooking and eating??