I made it the other week with [pastagrammars recipe](https://www.pastagrammar.com/post/sicilian-cauliflower-pasta-pasta-con-i-broccoli-arriminati-recipe). I have anchovy paste instead of filets. America’s test kitchen says to one teaspoon of paste for 2 filets so I used two teaspoons. It seemed too fishy. I dig the flavor of the finished dish but it seemed a bit out of balance. Another issue was that I was drawn to the description everyone uses for it. It’s supposedly sour as well as sweet, savory, and seafoody. I didn’t taste any sourness. What is supposed to add that sour taste? I’m not seeing any sour ingredients in their recipe or any others I’ve seen online.
Should I be using green raisins instead of the standard (in the states) black(?) sunmaid brand? What’s your go to recipe or tips to make it really well? I’m already planning on not pre soaking the raisins. They soften up plenty in the pan. Maybe I’ll soak them a bit if I get really hard ones. And I’ll toast the pine nuts separately before adding them too. Maybe theirs in that recipe are preloaded but they don’t say that. Seems like an oversight to not mention it. Plus a few saffron threads. I’ve seen some recipes include that and it sounds great. If there’s nothing else I’m missing, then really, where the hell do people get the sour taste from?
by ItalnStalln
1 Comment
I think the problem is in the anchovy paste. Anchovies are one of those ingredients that can change a dish A LOT, but anchovy paste is almost always lower quality than filets, and even between filets there are huge differencies, taste-wise. A bad anchovy tastes fishy, it’s not good for a dish where anchovies have to be the main seasoning. With a good brand you have almost no fishiness (once the anchovy is dissolved in the oil at least), you mostly get a strong umaminess that also has a hint of acidity. Idk if other ingredients could give you that acidity because i cant open your link, but i dont think you want this dish to be really sour, it should just be a vague hint that balances the sulfuric taste of the broccoli, and keeps you interested in eating your pasta. A few drops of lemon juice maybe?
Dont have an alternative recipe to share since in my family pasta ai broccoli only had broccoli, anchovies, chilies, garlic, and maybe some fried breadcrumbs when we were feeling fancy lol