Printer-friendly versionThis 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 [2]
- 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 [3], 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 [4]
- 2-3 tablespoons Raineri Gold Foil Extra Virgin Olive Oil [5]
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