Orecchiette with Cauliflower (Orecchiette Col Cavolfiore)
Instructions
Saute a little garlic and chilli in the oil.
Join the tomatoes split in half and let them go a little pinching.
Salt.
Boil al dente cauliflower into florets; pick it up with the spoon and add to sauce; boil the orecchiette with cauliflower in water; stir and serve with the grated ricotta.
Ingredients and dosing for 4 persons
- 350 g of type pasta orecchiette of puglia
- 1 cauliflower
- 10 tomatoes hanging
- Little of garlic
- 50 g of ricotta salata
- Olive oil extra virgin
- Salt
- Hot pepper