John Myers
Orecchiette with Cauliflower and Salsiccia
The perfect orecchiette with cauliflower and salsiccia recipe with a picture and simple step-by-step instructions.
- 300 g Pasta orecchiette
- 150 g Cauliflower florets fresh
- 400 g Fresh salsiccia or a fresh, coarse sausage
- 25 g Onion cubes fine
- 2 Pc. Chopped garlic
- 2 tablespoon Extra virgin olive oil
- 4 tablespoon Canned date tomatoes without juice
- 1 tablespoon Chopped leaf parsley
- 80 g Ricotta double cream setting
- 50 g Freshly grated pecorino
- Salt
- Black pepper from the mill
- Freshly grated nutmeg
- Pecorino
- Lemon olive oil
- Cook the pasta in plenty of salted water according to the instructions on the packet. Add the cauliflower florets about 6 minutes before the noodles are cooked through.
- In the meantime, sauté the onion and garlic cubes in olive oil. Remove the sausages from the skin and fry in pieces. Finally add the tomatoes and bring to the boil. Stir in the parsley. Season with salt and pepper.
- Mix the ricotta and the pecorino with a little pasta water. Season with salt, pepper and nutmeg. Drain the pasta with the vegetables and add to the cheese. Mix until the cheese has dissolved. Add the pan contents, mix well, season to taste and serve.
- Sprinkle lemon and / or pecorino cheese on the table with olive oil, as desired.
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