Orecchiette with Cauliflower is a traditional Apulian dish that is very tasty and simple to prepare. The orecchiette pasta is combined with cauliflower and seasoned with delicious diced lard, olive oil, and grated pecorino cheese.
Boil the cauliflower until very al dente
Drain it and divide it into florets, removing the hardest parts
Brown the lard with the oil and remove it from the cooking base
Add the cauliflower and let it absorb the flavors
Cook the orecchiette until al dente, drain them, and sauté in a pan with the cauliflower, add the lard and sprinkle with pecorino
Pan
Saucepan
Colander
Store in the refrigerator in an airtight container for 2-3 days
This recipe is typical of the Apulia region in Italy
Italia, Puglia
| Energy (kcal) | 244.85 |
| Carbohydrates (g) | 28.88 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 11.04 |
| of which Saturates (g) | 3.6 |
| Protein (g) | 8.32 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.11 |
