Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fresh Cavatelli/Cauliflower/Almonds & Toasted Bread Crumbs Recipe
    Lost? Site Map

    Fresh Cavatelli/Cauliflower/Almonds & Toasted Bread Crumbs

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    Manami's Note:

    Casareccie Vruocchele e Vredocchie - This dish couldn't be bad if it tried to be! All the ingredients = fabulous! This is from Lidia Bastianich's new cookbook "Lidia Cooks from the Heart of Italy" and we made this last night and it was awesome! Comfort food, oh yes! :)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
    2. 2
      Grate the bread chunk on the coarse holes of a box grater into a mixing bowl; you should have about 2 cups of fluffy crumbs.
    3. 3
      Pour 5 tablespoons of the olive oil into the skillet, set it over medium-high heat, and scatter in the sliced garlic and peperoncino & let them sizzle for a minute or so, then dump in the bread crumbs, and stir to moisten them with the oil.
    4. 4
      Toast the crumbs for about 5 minutes, tossing them and shaking the pan almost continuously, until they’re golden and crisp; adjust the heat so neither the bread crumbs nor the garlic gets too dark.
    5. 5
      Turn off the heat, and pour the toasted crumbs and garlic into the serving bowl.
    6. 6
      Meanwhile, start cooking the cauliflower and cavatelli.
    7. 7
      With the cooking water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender.
    8. 8
      Drop in the cavatelli, stir, and return the water quickly to a boil.
    9. 9
      Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente.
    10. 10
      Quickly drain them (you can empty the pot into a colander) and spill the pasta and florets on top of the bread crumbs in the bowl.
    11. 11
      Sprinkle the almonds, parsley, and salt,over the bowl and toss everything together well, until the crumbs and almonds are evenly distributed and coat the pasta and cauliflower florets.
    12. 12
      Drizzle the remaining 2 tablespoons olive oil all over, and toss again.
    13. 13
      Serve immediately, right from the bowl.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Fresh Cavatelli/Cauliflower/Almonds & Toasted Bread Crumbs

    Serving Size: 1 (242 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 692.4
     
    Calories from Fat 189
    27%
    Total Fat 21.0 g
    32%
    Saturated Fat 2.9 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 349.1 mg
    14%
    Total Carbohydrate 105.7 g
    35%
    Dietary Fiber 7.0 g
    28%
    Sugars 4.1 g
    16%
    Protein 20.1 g
    40%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites