Recipe for La Romagna Grattini Pasta, Moorish Style
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Ingredients:
One bag, 250g, La Romagna grattini pasta
1 1/2-2 tsp. Casina Rossa saffron salt
One bag (3.5 oz.) Radici of Tuscany Organic Wild Pinenuts
1/3 cup currants
1/4 cup Casina Rossa or San Basilio Extra Virgin Olive Oil Parmeggiano reggiano, optional
1 1/2-2 tsp. Casina Rossa saffron salt
One bag (3.5 oz.) Radici of Tuscany Organic Wild Pinenuts
1/3 cup currants
1/4 cup Casina Rossa or San Basilio Extra Virgin Olive Oil Parmeggiano reggiano, optional
Directions:
Preheat oven to 350° F.
Bring a pot of salted water to boiling. Take head of cauliflower, rinse, and break into large florets. Cook just till slightly tenderize, about 7 minutes. Drain in a colander, cool, and cut in thick slices, so that each piece of cauliflower has at least one flat surface.
Set pieces in a 9 x 13 inch baking pan. Over the top, drizzle the La Bella Angiolina Taggiasca olives and their oil. Do the same with pine nuts and rosemary leaves. Bake for about 45 minutes, or until golden brown.
For crispier cauliflower, broil briefly just before serving.
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