Recipes
Second course
Pasta and macaroni
Pasta with slow-cooked cauliflower, anchovies, and garlic

Pasta with slow-cooked cauliflower, anchovies, and garlic

Pasta and macaroni Italian cuisine

This recipe has been adapted from Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project -- it's a mouthful, but this book has had me captivated since receiving it. The Rome Sustainable Food Project was founded by Alice Waters, and Christopher Boswell, the chef of the RSFP and author of the book, is a Chez Panisse alum. This book, which could almost fit in your pocket, is filled with thoughtfully written recipes and great tips on sauce making and cooking pasta and salting water, etc. Adjust the quantities of garlic, anchovies, and pepper flakes to taste here. I have made this with and without rosemary, and I find that a little rosemary goes a long way -- if you add too much it dominates the dish. To make toasted breadcrumbs: Place a heaping cup of pulsed fresh breadcrumbs on a sheet pan with two tablespoons of olive oil and a pinch of salt. Toss with your fingers to moisten the crumbs. Bake at 300º F for 15 minutes or until crisp and golden. This can be done stovetop, too, just be sure to use a pan big enough so that the crumbs brown evenly.