Originally published in Journal de Montréal on July 28, 2007.
Long ago, in certain poorer regions of Italy, parmesan was considered to be a rich man’s luxury.
No doubt, it was a smart and ingenious cook who invented the “poor man’s parmesan”, by browning some breadcrumbs in a pan, with a few cloves of crushed garlic and a bit of olive oil.
Ever since then, this “gold dust” has become a very popular garnishing on fish based pasta, in Italy. I’m proposing here, Sicilian pasta with cauliflower. In case you are unable to find bucatini (hollow spaghetti), you can use normal spaghetti in its place.