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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Orecchiette with Cauliflower
Orecchiette with Cauliflower
(Orecchiette con Cavolfiore)

1 large cauliflower, about 2 and 1/2 lbs, green leaves removed
5 whole anchovies packed in salt, boned and rinsed, or 10 anchovy filets packed in oil, drained
2 large cloves garlic, peeled
20 sprigs fresh Italian parsley, leaves only, finely chopped
1/2 cup extra virgin olive oil
1 lb dried Orecchiette pasta
1/2 tsp hot red pepper flakes
Coarse salt
Freshly ground black pepper

Place the cauliflower in a large bowl of cold water and soak for about 1/2 hour.

Bring a large pot of cold water to a boil.

Add salt to taste.

Cut cauliflower into florets, discarding stems.

Place the florets into boiling water with garlic and cook for 3-5 minutes.

Drain cauliflower, reserving cooking water.

Transfer to a bowl until needed.

Discard garlic.

Heat olive oil in a large casserole over medium heat.

Remove from heat, add anchovy filets, and mash with a fork.

Bring cauliflower water back to a boil.

Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and drain.

Transfer pasta to casserole with anchovies, stir over medium heat.

Add cauliflower, salt, and pepper and cook for 1-2 minutes.

Add red pepper flakes, parsley, and serve. Serves 4.
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