1/2 cup sun-dried tomatoes (not in oil),
cut into 1/4 inch strips
1 cup vegetable stock
1/4 cup currants
1/2 lb spaghetti
2 cups yellow onions, sliced 1/4 inch
thick
1 cup fennel, sliced 1/8 inch thick
1 tbsp minced garlic
6 cups greens cut into 1/2 inch strips
(escarole, chard, dandelion, and so on)
salt and pepper
Method :
Combine the saffron and white wine in a
small pan. Simmer a minute or two over low heat. Set aside to steep. Soak the
sun-dried tomatoes in vegetable stock for 30 minutes. Plump the currants
in hot water. Bring a large
pot of salted water to a boil. Drop in the spaghetti and stir.
Drain the
tomatoes and set aside; reserve the soaking liquid. Bring the tomato
liquid to a simmer in a large sauté pan. Simmer the onions until they
are tender and translucent, 10-15 minutes. Add the saffron and wine and
simmer 1 minute longer. Add the fennel, garlic, and sun-dried tomatoes
and simmer 3-4 minutes. Drain the currants but reserve the water. Add
the greens and currants to the onion mixture and cook until greens are
wilted. Season with salt and pepper. Add currant liquid if needed for
texture and balance of flavor. Cook the spaghetti until al dente. Toss
all together.
Serves 3
The Arabic influence on Sicilian cuisine
makes itself felt in this pasta with the addition of currants to the
confit of greens and saffron to the onions.