We found this recipe through Food & Wine Magazine, where they credit Philadelphia chef Marc Vetri with the idea of charring cauliflower and Brussels sprouts along with anchovies, garlic, onion and rosemary. We first tried this combination the Chef Vetri way, tossed with thick strands of bucatini pasta. We liked the hearty zing of anchovy and crushed pepper, but didn’t think the bucatini (even made by Steve on his new pasta press!) was a benefit, and actually buried the nicely charred cauliflower and sprouts. We […]![]()
