Читать книгу The Dolce Vita Diaries - Cathy Rogers - Страница 19

Orecchiette al cavolfiore

Ingredients for 4 people

Cauliflower—one medium sized

Garlic—1 clove

Chilli—1

Extra virgin olive oil—2 tablespoons

Orecchiette—500g

Salt

Parmesan—grated to serve

This is a different take on the more common orrechiette with broccoli, which we found at a lovely little trattoria in Urbino.

Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes and then drain. Peel the garlic and seed and chop the chilli. Heat the olive oil (Marchigiani if you can find it) and gently cook the garlic and chilli for a few minutes. Add the cauliflower and cook for a further 5 minutes so there’s a bit of colour to the veg.

Cook the orecchiette in salted water according to the instructions on the packet. Once it’s al dente, drain and toss into the cauliflower. Serve with a generous handful of grated parmesan.