Another example of pasta  cu vruocculu arriminata  or pasta with stirred cauliflower. In Sicily we call both cauliflowers and broccoli vruocculi or brocculi. This is the piatto d'eccellenza of Palermitan cuisine. It's a rather tedious dish but the results are worth the effort. It has anchovies, pine nuts, raisins, chopped onion, real saffron,  fennel seeds, black pepper and Sicilian sea salt with the best olive oil available, not to mention muddica atturrata or toasted breadcrumbs.. The cauliflower is boiled in the water in which the pasta is cooked until very al dente and then added to the sauce in the pan and stirred. I found some high quality Italian fettuccine extruded through bronze plates and the result was a supremely tasty that recalled all the flavors of Sicily.