The pasta with cauliflower and pork jowl is a tasty first course, enriched with curry and breadcrumbs. I boiled the cauliflower florets and combined them with the pork jowl browned in a pan; then I added chili pepper and curry (you can omit it if it’s not to your taste), mixed in the pasta, and served with crispy breadcrumbs. In a few minutes and with simple ingredients, you will create a dish worth licking your lips for!
For more recipes with cauliflower, check out the collection Recipes with Cauliflower
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 5 oz cauliflower
- 2 slices pork jowl
- 1 chili pepper
- 1 tsp curry (optional)
- 1 tbsp breadcrumbs
- to taste extra virgin olive oil
- to taste salt
Steps
To prepare the pasta with cauliflower and pork jowl, wash and clean the cauliflower, separating the florets, then cook in plenty of boiling water and once ready, drain.
Cut the pork jowl into strips or cubes and brown it in a pan over medium heat.
Then add the chili pepper and curry, also add a splash of water to dissolve the curry.
Lastly, add the cauliflower florets and sauté over medium heat for a few minutes, finally season with salt to taste.
Pour the breadcrumbs into a small pan, add a drizzle of extra virgin olive oil, and toast over low heat.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente) drain it, pour it into the pan with the cauliflower and pork jowl.
Serve with crispy breadcrumbs, enjoy your meal!
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