I love nutty, tender roasted cauliflower--it goes really well with the assertive flavor of anchovy. If you are an anchovy lover like me, use the oil from the tin or jar in place of extra-virgin olive oil to make the anchovy sauce.
NYT Cooking: There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Olio e Alici: Anchovy Spaghetti. This recipe is similar to my Grandma's: extra thin spaghetti, anchovy, garlic, oil, parsley, pepper, and romano cheese. Maybe the addition of bread crumbs makes it Sicilian??? Not sure, but it is yummy!
Crisp radishes turn sweet and juicy when briefly roasted at high heat Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce This is best served warm rather than piping hot