Orecchiette with Cauliflower
A simple Italian pasta dish combining fresh orecchiette with tender cauliflower, finished with crispy breadcrumbs fried in olive oil.
Ingredients
- 200 g cauliflower
- 300 g fresh orecchiette
- 2 tablespoons extra virgin olive oil
- Handful of crumbled bread crumbs
- Salt
- Pepper
Preparation
- Separate cauliflower into florets and tender leaves; rinse thoroughly under running water.
- Cook cauliflower for 10 minutes in salted boiling water.
- Add fresh orecchiette and cook for 2 minutes, then drain while preserving one ladle of cooking water for moisture.
- In a small pan, brown breadcrumbs in oil separately.
- Plate dishes and season each with the toasted breadcrumbs and pepper.
Notes
If you use dried orecchiette, immerse them in boiling water together with the cauliflower due to extended cooking requirements.