in Italy

Italian pasta with cauliflower

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Ingredients for 4 servings:

  • 1 cauliflower
  • 300 g pasta (small round)
  • 1 bunch parsley, fresh
  • 2 cloves garlic
  • salt and pepper
  • Oil (olive oil)
  • Pepper, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Orichiette with cauliflower

Divide the cauliflower into small, fork-sized florets and wash. Bring a large pot of water to a boil, add the chopped garlic cloves, season with salt, and cook the cauliflower until al dente. Then remove the cauliflower and set aside. In the same cooking water, cook the pasta al dente. In a second pot, heat the cauliflower, pasta, and plenty of olive oil. Add the parsley, not too finely chopped. Add salt, pepper, and chili peppers (I recommend using the seasoning mix for alio, Olio et Pepperocino, available in Italian shops). Stir everything gently and season to taste with a dash of white wine. This recipe comes from the Italian Gargano region, from an old farmer’s wife.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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