Orecchiette of puglia
Instructions
Wash away the cauliflower florets and boil in salted water.
Half-cooked add the orecchiette and cook them together.
Separately fry the Diced Bacon, FRY, over low heat.
Drain pasta and florets together, pay it in a soup-tureen, add the lard, ground pepper and plentiful pecorino.
Stir and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta orecchiette
- 1000 g of green cauliflower florets
- 120 g of lard
- Abundant of grated pecorino cheese
- Minced 1 of pepper
- Salt