Ciocchetti with anchovies, cauliflower and pangrattato | Gourmet Traveller

ciocchetti pasta

🥗Healthier: whole wheat pasta

💰Cheaper: any short pasta

Whole wheat pasta adds fiber, while any short pasta is more accessible.

anchovies

🥗Healthier: canned tuna

💰Cheaper: canned sardines

Canned tuna is a healthier option, while sardines provide a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is cost-effective.

breadcrumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crushed crackers are a budget-friendly alternative.

For pangrattato, preheat oven to 250C. Combine ingredients in a bowl and season to taste. Scatter over an oven tray and bake, shaking occasionally, until golden (5-10 minutes). Set aside.

Cook pasta in a saucepan of boiling water until al dente (8-10 minutes). Drain (reserve 100ml cooking water) and set aside.

Meanwhile, heat oils in a large saucepan over high heat. Add cauliflower and stir until light golden, add anchovy, chilli and garlic, and stir until anchovy dissolves (1 minute). Add reserved water and stir until evaporated (5-10 minutes). Add pasta and stir to combine, then remove from heat, stir through cheeses, extra parsley, season to taste and serve scattered with pangrattato, drizzled with extra oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens