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Home > Restaurants > Recipes > Gemelli With Cauliflower,­ Saffron, and Golden Raisins

Gemelli With Cauliflower,­ Saffron, and Golden Raisins

Provided by: Chef Richard Corbo of Tribeca Grill

  • Type of Dish: Main Courses
  • Servings: 10-12
  • Reader Rating: Write a Review

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Ingredients

Saffron soffritto
1 cup finely diced onion
1¼ cups fennel, finely diced
3 tbs. butter
1 pinch chile flakes
1 pinch saffron
5 garlic cloves, thinly sliced
Salt and freshly ground black pepper

Garlic crumble
2 cups plain Italian-style bread crumbs
2 tsp. salt
4 tsp. mustard powder
2½ tbs. garlic oil (prepared by puréeing 1 clove of garlic with 6 oz. extra-virgin olive oil in a blender)

Cauliflower pasta
2 heads cauliflower, broken down into bite-size florets
½ cup extra-virgin olive oil
Salt and freshly ground black pepper
2/3 cup golden raisins
1½ pounds gemelli pasta, dry
3 sticks butter
4 to 5 cups vegetable stock
1 cup loosely packed parsley, chopped or cut into a fine chiffonade
1 cup Pecorino Romano, finely grated

Instructions

Saffron soffritto: Sweat all ingredients except garlic on low; cover with a lid to trap steam to avoid caramelizing. Cook for 45 minutes without allowing the vegetables to color, or until the onions and fennel are totally soft. Add the garlic, cover, and cook for an additional 15 minutes. Reserve.

Garlic crumble: Preheat the oven to 350 degrees. In a bowl, mix all the ingredients until well combined, tip onto a parchment-lined sheet pan, and bake for 4 minutes. Remove from oven and stir the bread crumbs to toast evenly, then cook for another 4 minutes. Set aside to cool.

Cauliflower pasta: Preheat the oven to 425 degrees. Toss the cauliflower with the olive oil, salt, and pepper on 2 baking sheets and roast in the oven for 7 to 10 minutes or until the cauliflower has a little color and still some bite. Set aside to cool. Boil the water for the pasta and salt aggressively so the water is pleasantly salty to the taste. Use 1 to 2 cups of the boiling pasta water to rehydrate the raisins in a bowl for 10 minutes. When you’re 10 minutes from serving your pasta, cook the gemelli until al dente, typically 4 to 5 minutes for this shape. In a large pasta pot set over high heat, melt the butter and sauté the cooked pasta with the cauliflower florets, the vegetable stock, the raisins, and the soffritto for 2 to 3 minutes until cauliflower is glazed and the stock has thickened. Remove from the heat and add the parsley and grated cheese. Distribute the pasta evenly between 10 to 12 dinner bowls. Finish generously with the garlic crumble and serve.

(Published 2015)