Orecchiette with cauliflower

This is another local Pugliese classic. Be careful not to overcook the cauliflower as the slightly crunchy texture is very important. The original recipe included  2 tablespoons of olive oil, but I thought the lardo provided enough fat. Feel free to re-add it though. Next time I will probably halve the amount of lardo and use 1 tablespoon of olive oil.  If you want to know exactly what lardo is, follow this link. Serves 4

orecchiette with cauliflower ingredients

orecchiette with cauliflower ingredients

  • 400 g orecchiette
  •  1 medium  cauliflower — separated into small florets
  •   70 grams  lardo — cut into small cubes
  •   5 tablespoons  Pecorino — grated
  1. Boil the cauliflower florets until still quite firm – or molto al dente as it was explained to me
  2. Fry the lardo in a pan until it has almost completely dissolved
  3. Add the cauliflower and fry in the fat for a couple of minutes.
  4. Add the cooked orecchiette to the pan and mix well
  5. Serve with the pecorino
orecchiette with cauliflower finished dish

orecchiette with cauliflower finished dish

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