Lunch

This is a theme and variation on the very delicious but rather more complex pasta arriminata, that I have written about and posted  on past occasions . Being sort of "cooked up" in the house because of the never ending snow that I totally detest,  my fantasy wonders to what to cook. So here we have a simple pasta cù brocculi fritti or pasta con con cavolfiori fritti. in Italian. In Sicilian we call cauliflowers broccoli while broccoli are given many appellations depending on the region. It's a very simple recipe. Cook the imported Italian pasta - no substitutions- and the cauliflower florets in water with Sicilian sea salt, drain and place on a skillet in which you have sauteed, in good extra virgin olive oil, a small scallion, a chopped clove of garlic and a sprinkle of peperoncino. Stir  and add some grated cheese, and some  plain bread crumbs, as a concession to my northern Italian compatriots, parmigiano can be used for a milder flavor. Please stay away from the so called Italian Style bread crumbs that are completely disgusting and totally  non Italian. That's all folks, Buon appetitiùo.
A word of  personal philosophical  advice. Stay away from silly  culinary trends. Please do not use gluten free or whole wheat pasta and no silly canola or other so called oils. Our diet has been recognized as the healthiest, do not mess it up with these ephemerally trendy items that will probably be deemed harmful by the inevitable "government funded study," that some future scientists with to much time on their hands will do. Eat well my friends; it's the ultimate revenge. And as we say in Sicilian mancia e fatti grossu or in Italian: mangia e fatti grasso. It means eat and get fat. And to all my friends, SALUTE, to your  good health.

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