Spaghetti with Sicilian Greens Recipes

Ingredients :

1/4 tsp crushed saffron filaments

2 tbsp white wine

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

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.

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