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Ziti with Roasted Cauliflower, Prosciutto di Parma and Toasted Breadcrumbs

Yield: 4 portions

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Ziti with Roasted Cauliflower, Prosciutto di Parma and Toasted Breadcrumbs

Ingredients

  • 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

Directions

  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.

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