Anchovies and cauliflower are a classic Italian pairing; the anchovies instill a deep, savory (not fishy) flavor that’s made even better here with the addition of garlic, fresh rosemary, and red pepper flakes. All that, plus a little cured pork, guarantees excitement in every bite.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This recipe needs some work. The prosciutto clumps together in ragged globs, the cauliflower is too big to eat, and there's too little sauce for the amount of pasta. What there is tastes good though. Next time I would cut the cauliflower into bite-size pieces, use at least a cup of chicken stock, and crisp the prosciutto before adding the cauliflower.
The whole family thoroughly enjoyed this dish and proclaimed it to be another addition to our list of comfort foods. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/linguine-cauliflower-prosciutto/
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?