The ORECCHIETTE WITH CAULIFLOWER AND PANCETTA is a dish from the Italian culinary tradition, especially Apulian — simple but rich in flavor, perfect as a comforting and tasty first course, even on festive days when you look for the warmth of family and the goodness of childhood dishes.
The orecchiette, fresh in this case, marry perfectly with the cauliflower, whose delicate flavor is exalted by crispy, flavorful pancetta. It’s a mix of balanced textures and flavors, ideal for winter when cauliflowers are tastier, or for those looking for a rustic and quick-to-prepare first course that makes an impression with few ingredients.
A dish that celebrates the simplicity and genuine flavors of Italian cuisine.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 lb orecchiette (fresh)
- 14 oz cauliflower
- 5 oz smoked pancetta
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1/3 cup pecorino romano
FOR THE ORECCHIETTE WITH CAULIFLOWER AND PANCETTA YOU’LL NEED
- 1 Pot
- 1 Pan
- 1 Cutting board
- 1 Knife
PREPARATION ORECCHIETTE WITH CAULIFLOWER AND PANCETTA
The preparation of the ORECCHIETTE WITH CAULIFLOWER AND PANCETTA is very easy and quick.
Wash and trim the cauliflower, then separate it into florets and boil them in salted boiling water for 10 minutes.
Meanwhile, cut the pancetta into cubes and set aside. In a pan, gently sauté the garlic with the oil. Add the pancetta and cook until the fat becomes translucent.
Add the pasta to the cauliflower and cook it until al dente. Drain everything into the pan with the pancetta, sprinkle with pepper and finish cooking by adding a little of the cooking water.
Plate your orecchiette with cauliflower and pancetta and finish with a sprinkle of pecorino romano.
VARIATION
Once the pasta is ready you can finish it in the oven with a sprinkle of Parmesan and breadcrumbs on top to create a crispy crust.
Once the pasta is ready you can finish it in the oven with a sprinkle of Parmesan and breadcrumbs on top to create a crispy crust.
Instead of orecchiette you can use the pasta you prefer, adding it to the cauliflower after 5 minutes so that prolonged cooking of dried pasta does not cause the cauliflower to fall apart.
Instead of orecchiette you can use the pasta you prefer, adding it to the cauliflower after 5 minutes so that prolonged cooking of dried pasta does not cause the cauliflower to fall apart.
