Tagliatelle "cu bastaddu"

There is a special kind of cauliflower in Sicily, that is also found in other southern Mediterranean lands, which has green leaves and purple curly flowers.

Locally, this beautiful vegetable is called "u bastaddu" literally translated "the bastard".

This recipe has been transmitted from one generation to the other as long as time goes back. For me it is associated with the sweet smell of my grandparents home and of course late winter the season in which this vegetable is harvested.

Delicious and healthy, the recipe could not be easier.

You will need:

- "u bastaddu" the brocciflower or in absence of it you could use broccoli
- extra vergin olive oil
- salt
- water
- tagliatelle

You simply clean the brocciflower, cut it in large chunks, keep some of the green leaves making sure you remove the hard stringy stems.
In a medium size pot bring 1, 2 liters of water to boil and add some salt.
Add some table spoons of extra vergin olive oil and a sprinkle of origano to the water.
When the water boils add the brocciflowers and let it simmer for a few minutes.
Crush lightly some tagliatelle nests, (about 2 for each person but in 2 liters water maximum 10 nests) into the water and cook till the pasta is ready.

Let the pasta rest for some time, so that you can serve it warm. Some extra olive oil can be added according to taste.

This makes an excellent light first course.