Tuesday, May 11, 2010

Orecchiette with Cauliflower, Anchovies, and Fried Croutons - Winner of Bon Appetit's Facebook Fan Photo of the Week!

I subscribe to Bon Appetit, and recently became a "Fan" of their Facebook Page.  To thank their Facebook Fans, every week for the past month, Bon Appetit has chosen their favorite fan-submitted photo of a Bon Appetit recipe and featured it on Facebook, and on their web site's BA Daily Blogs.  My photo of Orecchiette with Cauliflower, Anchovies, and Fried Croutons was chosen as the Fan Photo of Week #3.  I'm so honored!

When preparing the recipe, I substituted Galletti pasta, which has a little different shape, and used a combination of yellow and green summer squash.  This is a wonderful pasta dish, allowing you to take advantage of the fresh summer vegetables at the Farmers' Market.

Orecchiette with Cauliflower, Anchovies, and Fried Croutons
From Bon Appetit, May 2010
Recipe by Donatella Arpaia
Serves 6


1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets
8 tablespoons extra-virgin olive oil, divided
1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta
1 1/2 cups 1/3-inch cubes crusty country-style bread
3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)
3 large garlic cloves, chopped
7 anchovy fillets, finely chopped
1/2 cup chopped fresh Italian parsley, divided
1/3 cup (packed) freshly grated Parmesan cheese plus additional for serving
2 tablespoons freshly grated Pecorino Romano cheese


Preheat oven to 425 degrees F. Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat. Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet. Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes. Cool to room temperature. Can be made 1 day ahead. Cover and chill.

Cook pasta in large pot of boiling generously salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 1/3 cups pasta cooking liquid. Set pasta and cooking liquid aside separately.

Meanwhile, heat 2 tablespoons olive oil in large deep nonstick skillet or large pot over medium-high heat. Add bread cubes and saute until golden brown and crisp, 3 to 4 minutes. Transfer to small bowl and cool. Reserve skillet or pot.

Add 2 tablespoons olive oil to same skillet or pot and heat over medium-high heat. Add zucchini and garlic and saute until zucchini is golden brown and crisp-tender, 3 to 4 minutes. Add cauliflower and anchovies and saute until heated through, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Add drained pasta, reserved 1 1/3 cups pasta cooking liquid, remaining 3 tablespoons olive oil, 1/3 cup parsley, 1/3 cup Parmesan, and Pecorino Romano cheese and toss to coat. Season pasta to taste with salt and freshly ground black pepper. Divide pasta among 6 bowls; sprinkle with fried croutons, remaining parsley, and additional Parmesan cheese and serve.

Bon Appetit!


R. said...

Way to go!!! That's AWESOME! I had a dish like this made at the home of the local gelataria owner somewhere in Liguria. It was fantastic, and unforgettable.

Carrie Keyes said...

Congratulations! Well deserved.

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