This coin-shaped pasta, also sometimes called corzetti, is stamped with a symbol resembling a coat of arms. The pasta came from Genovese nobles, who insisted even their pasta bear their insignia.

Ingredients

• 4 tablespoons Partanna Extra Virgin Olive Oil
• 4-5 garlic cloves, peeled and sliced thin
• 1/2 teaspoon red chili pepper flakes
• 6 ounces bread crumbs from country-style loaves
• 4-6 Sundried Tomatoes, soaked for 20 minutes in hot wate
• 1 small head cauliflower, cut into small florets
• Salt to taste
• 1 pound Alta  Valle Scrivia Croxetti
• 1/3 cup sliced almonds, toasted
• 2 tablespoons fresh Italian parsley, minced
• 1 to 1 1/2 cups Aged Parmigiano-Reggiano DOP 
• 2-3 tablespoons Raineri Gold Foil Extra Virgin Olive Oil

Heat 4 tablespoons of Partanna olive oil in a saute pan over medium heat, and scatter garlic and pepper flakes into oil. Allow to sizzle for a minute. Add bread crumbs, stir and allow to brown for 5 minutes. Drain Sundried Yomatoes, reserving soaking liquid. Slice tomatoes into slivers and add to pan along with soaking liquid. Saute for a few minutes more, until all liquid has been absorbed, stirring so that bread crumbs don't clump. Remove from heat and pour bread crumb mixture into a serving bowl. 

Meanwhile,  add about 1 1/2 tablespoons sea salt to a large pot of water and heat to boiling. Add cauliflower florets and cook for about 3 minutes, until just tender. Drop in the Alta Valle Scrivia Croxetti and stir. Allow to boil and then cook until croxetti are al dente, about 7-8 minutes in all. Drain cauliflower and croxetti well, and then turn into serving bowl. Sprinkle toasted almonds, parsley, and 1/2 cup Aged Parmigiano-Reggiano DOP over the top and then toss with bread crumbs. Sprinkle 1-2 more tablespoons olive oil over the top and toss, adding a little more if mixture seems too dry. Pass remaining Parmigiano at table.

Adapted from Lidia Cooks from the Heart of Italy