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.
Plunge the cauliflower florets into 4 liters of boiling salted water, after a few minutes add the orecchiette and cook for about 10 minutes
Sauté the crushed garlic, sliced pancetta, and crumbled chili pepper in the oil
Add the chopped anchovies and olives
Drain the pasta and cauliflower, pour them into the pan with the anchovy sauce, sprinkle with pecorino cheese, and sauté for 5 minutes
Frying Pan
Saucepan
Italia, Puglia
| 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 |
