Ingredients for 4-5 people::1 cauliflower (approx. 600 g)4-6 anchovy filets in oil4 tbsp breadcrumbs1 clove of garlic10 tbsp extra virgin olive oil2-3 sprigs of fresh thyme2 tsp Piccantissima (or 1 dried chilli pepper) salt pepper
Clean the cauliflower and boil it salted water for about a quarter of an hour. Strain and leave it to cool down, then divide it into small florets. In a heavy-bottomed frying pan (large enough to contain the cauliflower as well), sauté the garlic with 8 spoonfuls of olive oil; when it has browned, remove it and add the anchovies, drained of their oil. Cook over a low heat, stirring so that they dissolve. Now add the cauliflower florets, the Piccantissima or chilli pepper, salt and pepper, and toss in the pan for a few minutes. Heat 2 spoonfuls of olive oil in a small heavy-bottomed frying pan and toast the breadcrumbs in it, add the cauliflower and stir. Garnish with the chopped thyme leaves and… it’s ready!