Bucatini w/ Cauliflower & Brussels Sprouts
I told you I wanted to throw those anchovy garlic breadcrumbs over everything! Here they are tossed with delicious caramelized brussels sprouts and cauliflower.
This is addictive and fabulous. (I was tempted to throw in some golden raisins, but I held back).
The recipe is from Mark Vetri, who owns Vetri in Philadelphia and voted one of American's best Italian restaurants.
This is going on my favorites list and it's so damn easy and I promise, you won't miss the meatballs.
Bucatini w/ Cauliflower & Brussels Sprouts (adapted from Food & Wine):
12 oz. bucatini or perciatelli
1/3 cup extra-virgin olive oil
1/2 head cauliflower florets, cut into 1-inch pieces
1/2 pound brussels sprouts, halved or quartered if large
kosher salt & freshly ground black pepper
1 small onion, finely chopped
2 large cloves garlic, thinly sliced
4 oil-packed anchovies, minced
1/2 teaspoon crushed red pepper
1 teaspoon chopped rosemary
1 teaspoonchopped thyme
1/2 cup dry or panko bread crumbs
1 clove garlic
1 anchovy filet, minced
2 tbsp olive oil
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
Meanwhile, in a large, deep skillet, heat 1/4 cup of the oil. Add the cauliflower and brussels sprouts and season with salt and black pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes. Add more of oil to the skillet along with the onion, garlic, anchovies, crushed red pepper, rosemary, and thyme; cook, stirring, until the onion is slightly softened, about 3 minutes.
Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.
In a small skillet, heat the remaining 2 tablespoons of olive oil. Add the anchovy and garlic and cook 1 minute, until anchovy is dissolved. Add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl.
Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed. Remove from the heat and stir in the 1/2 cup of grated cheese. Taste for seasoning, I added more salt & pepper.
Serve each portion topped with the delicious bread crumbs and parmesan cheese.