
Orecchiette and Cauliflower
A delicious recipe of orecchiette and cauliflower, a typical first course of Apulian cuisine. Orecchiette are a type of pasta shaped like small ears, while the cauliflower adds a slightly sweet flavor and a crunchy touch. The dish is enriched with black olives, garlic, crispy pancetta, and pecorino cheese. The salted anchovy fillets add an intense and salty flavor to the dish.
Ingredients
- Orecchiette pasta
400G400G - Cauliflower
11 - Black olives
100G100G - Garlic
2Cloves2Cloves - Olive oil
2Tablespoons2Tablespoons - Pancetta
50G50G - Chili pepper
11 - Pecorino cheeseto taste
- Salted anchovy fillets
44 - Saltto taste
Preparation
- STEP 1 OF 4
Plunge the cauliflower florets into 4 liters of boiling salted water, after a few minutes add the orecchiette and cook for about 10 minutes
- STEP 2 OF 4
Sauté the crushed garlic, sliced pancetta, and crumbled chili pepper in the oil
- STEP 3 OF 4
Add the chopped anchovies and olives
- STEP 4 OF 4
Drain the pasta and cauliflower, pour them into the pan with the anchovy sauce, sprinkle with pecorino cheese, and sauté for 5 minutes
Suggestions
Frying Pan
Saucepan
General Information
Origin
Italia, Puglia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 207.22 |
Carbohydrates (g) | 26.45 |
of which Sugars (g) | 2.11 |
Fat (g) | 7.89 |
of which Saturates (g) | 1.75 |
Protein (g) | 8.24 |
Fiber (g) | 1.84 |
Sale (g) | 0.25 |
- Proteins8.24g·19%
- Carbohydrates26.45g·60%
- Fats7.89g·18%
- Fibers1.84g·4%