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Orecchiette con Il Cavolfiore
Orecchiette with Cauliflower
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
Published 2017
Orecchiette means ‘little ears’ and that’s exactly what these dense, hard past shapes look like. Made from just flour and water, they require skill and patience to make by hand, as well as plenty of time and lots of effort, so many cooks prefer to simply buy a packet of dried orecchiette. This dish is from Puglia.
Ingredients
115 g 4 oz 1 kg
Method
- Place the lardons or cubed pancetta in a cold frying pan. Heat gently until the fat runs, then cook without browning for about 10 minutes.
- Meanwhile, bring a large pan of salted water to the boil. Add the cauliflower florets and cook them for 5-7 minutes
