Pasta with pine nuts, raisins and purple cauliflower can really showcase the best flavors of Sicily!
Origin
Purple cauliflower is a cross between broccoli and the common cauliflower. Its color comes from anthocyanin, which gives vegetables and fruits like blueberries, black grapes and other berries their blue tint. It’s not a very common product, but really ought to gain popularity throughout Italy considering all its benefits. In Sicily, the niche product “Violetto di Sicilia” is grown by some of the larger organic agricultural producers, who use the natural beauty and richness of their volcanic soil to their advantage. Like all members of the cabbage family, these are rich in nutrients and a good defense against free radicals.
Cookit
As with other winter brassica vegetables, you can eat this one raw. Just drizzle it with a bit of extra virgin olive oil and lemon juice or balsamic vinegar. It’s also perfect with pasta, or grated and baked. Besides being a great side dish, it can also be used in soups and purées. Purple cauliflower definitely brings a unique touch of color to the table. Here’s a tip for you: to avoid that strong odor, just add some breadcrumbs soaked in vinegar to the cooking water.
Did you know
Harvest time spans several months, from autumn into early winter. There are at least 6 varieties of Violetto di Sicilia, each named for the time of year they’re harvested. For example, the earliest variety harvested in September is known as “settembrina” whereas the “Marzolina” (from the word for “March”) are ready much later. The “natalzio”, which is picked in December, can grow to reach 10kg.
