SAINT ELISABETTA CONVENT

CHOOSE A REGION OF ITALY

For 2 servings:

• 1 cauliflower, or a similar quantity of broccoli
• 1 onion
• 1 dessertspoon of raisins
• 1 dessertspoon pine-nuts
• 2 salted anchovies (optional) grated Pecorino cheese
• extra-virgin olive oil
• red chilli pepper
• salt

Either cauliflower or broccoli can be used for this sauce; if You use the latter You must then serve with pasta orecchiette to reproduce the classic dish from Puglia.
Steep the raisins in a little warm water. Remove the florets from the cauliflower and blanch them in boiling salted water. Chop the onion and sauté in a s ... continue