The art of Cooking Separately


Pasta with broccoli, anchovies, raisins and pine nuts

Pasta with broccoli, anchovies, raisins, and pine nuts, or how the raisins’ metallic sweetness and the pine nuts’ resin flavour combine perfectly with everything that has a predominantly mustard taste.

The mustard aroma is a common element to many of the foods we eat on a daily basis.
Horseradish and wasabi both have a very intense mustard flavour and, as we already know, can be paired with raw meat and fish. Everything in the cabbage family also has a dominant mustard aroma. Broccoli, cauliflower, sauerkraut, and cabbage in general all share this mustard component. These vegetables all match perfectly with two things: raisins and pine nuts.
The pasta you see in the picture was boiled together with the vegetables and then tossed in a garlic, oil and anchovy sauce which was prepared beforehand, adding the raisins and the pine nuts at the end. The raisins give a metallic edge to the dish, while the pine nuts have a crunchy texture and a resin flavour which, for a moment, envelops the mouth.
Instead of broccoli, you can prepare this pasta using turnip greens or cauliflower, both white and green (roman cabbage).
Finally, try to think of other recipes including raisins and pine nuts: you will probably find they have been paired with foods with a dominant mustard flavour…apples, for instance!

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