Orecchiette with cauliflower, olives, raisins and pine nuts... no, no pine nuts. I didn't have them and couldn't go buy them... but you can add them if you want. For the crunchy note I toasted the breadcrumbs! Great for this time of year... let's see together what you need to make it!
I blanched the cauliflower in plenty of salted water. In a pan, I poured in a drizzle of oil. I added minced garlic, dried chili pepper and a few Taggiasca olives. I added the cauliflower once cooked.
I cooked the orecchiette in the same water as the cauliflower. Once al dente, I tossed them in the pan and finished by creaming them, adding a little cooking water at a time.
Finally I added a handful of soaked and squeezed raisins, a sprinkle of chopped parsley and turned off the heat. I plated everything, finishing with some toasted breadcrumbs on the side in a small pan, and more chili pepper, which I like!
Store in the fridge in an airtight container for up to a couple of days. Reheated, it will be even better!
Italia, Calabria
| Energy (kcal) | 161.87 |
| Carbohydrates (g) | 33.97 |
| of which Sugars (g) | 19.98 |
| Fat (g) | 0.89 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 4.5 |
| Fiber (g) | 3.19 |
| Sale (g) | 0.07 |
