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Photo: Francesco Tonelli
Now that the chefs at the Culinary Institute of America have provided us with the ultimate guide to simple yet innovative pasta recipes (plus everything you needed to know about polenta and crespelle), game on! First up, an anchovy-spiked farfalle with roasted cauliflower, garnished with chopped hard-boiled eggs. Bet you've never had that before.

Sometimes we get a cookbook that changes the game. We like cooking our way through as many of the season’s great books as we can, but now that the chefs at the Culinary Institute of America have provided us with the ultimate guide to simple yet innovative pasta recipes (plus everything you needed to know about polenta and crespelle), game on! First up, an anchovy-spiked farfalle with roasted cauliflower. Bet you’ve never had that before.

The chefs’ advice? 

“A pinch of fresh marjoram or lemon zest combines well with the other flavors in the dish. We like coarsely chopped eggs as a garnish for their great flavor and color.” 

Related: How to Make Hard-Boiled Eggs