Fresh Cavatelli with Cauliflower, Almonds & Toasted Bread Crumbs

Name: Fresh Cavatelli with Cauliflower, Almonds & Toasted Bread Crumbs
Yield: serves 6
Ingredients: 8-inch chunk day-old country bread (6 ounces); 7 tablespoons extra-virgin olive oil; 4 plump garlic cloves, peeled and sliced; 1/4 teaspoon peperoncino flakes, or to taste; 1 small head cauliflower, cut in small florets (about 1 pound); 1/2 teaspoon kosher salt, plus more for the pasta pot; 1 batch (1 1/2 pounds) Fresh Cavatelli (page 275), or 1 pound dried pasta; 1/3 cup sliced almonds, toasted and coarsely chopped; 2 tablespoons chopped fresh Italian parsley; A large pasta pot; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a large bowl for tossing and serving the pasta

December 9, 2011

The second recipe for cavatelli with cauliflower, casareccie vruocchele e vredocchie, has a bit more complexity with toasted almonds and bread crumbs. Typically, this kind of dish is made with fresh home-made pastas like cavatelli—casarecce means “homemade”—but a short dried pasta such as gemelli can be substituted.

Recipe notes

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