Southern Italian cauliflower with fried breadcrumbs, capers and anchovies from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 290) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute focaccia for ciabatta, and currants for raisins.

  • Pamsy on December 13, 2020

    See book page 290. Usually we have this with pasta but have also served with her roast lamb from Cook Simple p54. Tasty, easy and cheap!

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