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Orecchiette with cauliflower, olives, and raisins

Orecchiette with cauliflower, olives, and raisins

@mescolabene

Orecchiette with cauliflower, olives, raisins, and pine nuts.. no, no pine nuts. I didn't have any and couldn't go buy them.. but you can add them if you like. For a crunchy note, I toasted the breadcrumbs! Great for this time of year.. let's see together what you need to prepare it!

Difficulty: Easy
Cooking: min
Preparation: 45 min
Country: Italia

Ingredients

No. Servings
  • Orecchiette200g
  • Small cauliflower1unit
  • Pitted taggiasca olives12unit
  • Raisins15unit
  • Toasted breadcrumbs40g
  • Garlic1unit

Preparation

  1. STEP 1 OF 3

    I blanched the cauliflower in plenty of salted water. In a pan, I poured a drizzle of oil. I added chopped garlic, dried chili pepper, and some Taggiasca olives. I added the cauliflower once cooked.

  2. STEP 2 OF 3

    I cooked the orecchiette in the same water as the cauliflower. Once al dente, I tossed them in the pan and finished cooking them by adding a little cooking water at a time.

  3. STEP 3 OF 3

    Finally, I added a handful of soaked and squeezed raisins, a sprinkle of chopped parsley, and turned off the heat. I plated the dish, finishing it with some toasted breadcrumbs on the side, in a small pan, and more chili pepper because I like it!

General Information

Storage notes

Store in the fridge in an airtight container for up to a couple of days. It will be even better when reheated!

Origin

Italia, Calabria

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)251.24
Carbohydrates (g)37.65
of which Sugars (g)36.71
Fat (g)10.67
of which Saturates (g)1.48
Protein (g)1.74
Fiber (g)3.59
Sale (g)0.53
  • Proteins
    1.74g·3%
  • Carbohydrates
    37.65g·70%
  • Fats
    10.67g·20%
  • Fibers
    3.59g·7%