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Giuliano Hazan
Orecchiette al Cavolfiore
Orecchiette with Cauliflower and Pancetta
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Preparation info
Serves
4
People
Difficulty
Easy
Ready in
50 min
Appears in
The Classic Pasta Cookbook
By
Giuliano Hazan
Published
1993
About
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Recipes
Contents
Ingredients
1
pound
cauliflower
, leaves and stem removed
4
tablespoons
extra virgin olive oil
1
Europe
Italy
Main course
Pasta
Mediterranean
Method
Fill a pot for the pasta with about
6
quarts
of water, cover, and place over high heat. When the water boils, add the cauliflower and cook until tender, 10 to 12 minutes. When done, lift the cauliflower out of the water and cut the florets into