Continued Adventures with Anchovies

It started so innocently, and now I just can't get enough of recipes with anchovies.  I also can't seem to get enough pasta, and have been aided in this summer pasta obsession by a recent issue of Bon Appetit. 


The recipe I'm highlighting in this post will probably disgust most of you at the list of ingredients, as it includes some of the most maligned vegetables I can think of (excluding lima beans).  Cauliflower?  Gross.  Zucchini?  Yuck.  And on top of these misunderstood vegetables, there are the anchovies.  I know, I know, double yuck.  Once again readers, you will have to trust that I know what I am talking about--this dish is great!  I even ate it for leftovers two whole days in a row, and we all know my feelings on leftovers more than once.  Roasted cauliflower is fantastic!  Perfectly sauteed fresh zucchini screams summertime!  Anchovies!  And all of this with croutons on top! 

[Between my garden, job, a summer class, travel, and all of the other things I'm doing, my blog has suffered during the past month. Have no fear, I'm still here, dutifully eating at new restaurants and trying new recipes.  I'll try to keep my infinite wisdom coming in slightly more regular intervals.]

Orecchiette with Cauliflower, Anchovies, and Fried Croutons

From Bon Appetit/epicurious.com

1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets 

8 tablespoons extra-virgin olive oil, divided (I cut this down a bit by using less at each step)  

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°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.   DO AHEAD: 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 sauté 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 sauté until zucchini is golden brown and crisp-tender, 3 to 4 minutes. Add cauliflower and anchovies and sauté 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.