Monday, April 26, 2010

Orecchiette with Cauliflower, Anchovies, and Fried Croutons

I found this recipe in the latest edition of Bon Apetit. It's really good, but if you don't like anchovies, you should probably lighten them up or not use them at all.

  • 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

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