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Bon Appétit

Orecchiette with Cauliflower, Anchovies, and Fried Croutons

By Donatella Arpaia

3.8

(28)

Image may contain Plant Cutlery Fork Food Dish Meal Vegetable and Lunch
Orecchiette with Cauliflower, Anchovies, and Fried CroutonsPatricia Heal

The croutons found their way into this dish thanks to the frugality of Italian cooks. "Puglians don't throw anything out," says Donatella. "Any leftover bread is used in the pasta."

Test-kitchen tip:

Fried zucchini blossoms make a nice garnish for the pasta. Toss the blossoms in flour to coat, then fry them in a large skillet filled with 1/2 cup olive oil heated to 360°F just until they're golden. Drain the fried blossoms on paper towels before placing them on top of the pasta.

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