Main Dishes

Fusilli Cauliflower - Broccoli con Anchovy


I love this recipe as it reminds me of my mother cooking in the upstairs of our apartment building, we would always hear the neighbors from the surrounding units hollering to see if they could come for dinner - “posso unirmi a voi per la cena?” Throughout Roma and the surrounding countryside, there is a special pride with what family recipes can be done using the cabbage plant.

• 4 Cups of Fusilli
• 1/2 cup Cauliflower Florettes
• 1/2 cup Broccoli Florette
• 4 Cloves of Garlic diced
• 2 tspn of Crushed Red Pepper
• 13 Grape tomatoes cut in half
• 2 oz Olive Oil
• 2 tblspn of Butter
• 1/3 cup Romano
• 4 Anchovies
• Begin bring a pot of salted water to a boil. • Add the cauliflower and broccoli to the boiling water and blanch - about 2 minutes. • Remove the cauliflower and broccoli and set aside, • Keep the water in the pot to use for pasta. Return this water to a boil • Add pasta to the boiling water • Put olive oil in skillet, then add butter and let melt • Add the anchovies to the skillet and cook for 2 minutes • Break down/apart the anchovies in the skillet using a fork • Add the crushed red pepper • Add the broccoli and the cauliflower to the skillet • Add the tomatoes and let simmer for a minute. • Add the pasta directly from the pot using a slotted spoon to the skillet. • Add romano to the skillet and toss • Plate and serve


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Roasted vegetables are the easiest way to fix a tasty side dish. Just spread them in a pan and place in the oven. This is one of those recipes that can be easily doubled or tripled to feed an even bigger crowd. You really can’t go wrong when making this roasted vegetable recipe. Slice up ...

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