Ziti with Roasted Cauliflower, Prosciutto di Parma and Toasted Breadcrumbs

Yield: 4 portions

Ziti with Roasted Cauliflower, Prosciutto di Parma and Toasted Breadcrumbs


  • 8 slices Prosciutto di Parma (4 ounces), divided
  • 2 slices country-style bread, crusts removed, torn into pieces
  • 1/3 cup olive oil, divided
  • 1 large head cauliflower (about 2-1/2 pounds), trimmed and chopped
  • 2 tablespoons salt, divided
  • 8 ounces dry ziti
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 teaspoon hot red pepper flakes, or taste


  1. Preheat oven to 425°.
  2. With a sharp knife, chop 4 slices of the Prosciutto di Parma (including all of the fat) into small pieces; cut remaining prosciutto into 1-inch strips.
  3. In a food processor, pulse the bread to form crumbs.
  4. In an ovenproof pan, mix the breadcrumbs with 1 tablespoon of the olive oil; toast in the oven until golden and crisp, stirring once or twice, about 5 minutes.
  5. On a large baking sheet, mix cauliflower with 3 tablespoons of the olive oil and 1/4 teaspoon of the salt.
  6. Roast until browned, stirring occasionally, about 30 minutes.
  7. Meanwhile, fill a large pot with 4 quarts of water and add remaining salt; bring to a boil.
  8. Add ziti and cook until al dente, 10 to 12 minutes; when done, drain well, reserving 1 cup pasta water.
  9. While pasta cooks, in a large skillet over medium-high heat, heat remaining 1 tablespoon oil; add the chopped prosciutto and cook until crisp, about 5 minutes.
  10. Stir in garlic; cook until fragrant, about 30 seconds.
  11. Stir in pasta, roasted cauliflower and wine.
  12. Stir well, adding small amounts of pasta water as needed for a saucy consistency.
  13. Stir in parsley and hot pepper flakes.
  14. To serve, spoon pasta into shallow bowls.
  15. Top with prosciutto strips and bread crumbs.

Return to recipes

See how Chef Fabio Viviani cooks with Legends from Europe.

Learn More

© 2015 All Rights Reserved