Name: Orecchiette with Green Cauliflower / Orecchiette con Cime di Cola
Ingredients: 1 pound orecchiette pasta; 1 medium head green cauliflower, stemmed and separated into small florets; 6 ounces lard (pancetta can be substituted or even olive oil); Grated Pecorino cheese; Salt to taste

Ingredients

1 pound orecchiette pasta
1 medium head green cauliflower, stemmed and separated into small florets
6 ounces lard (pancetta can be substituted or even olive oil)
Grated Pecorino cheese
Salt to taste

Directions

Cook the cauliflower in the pasta pot first until tender; remove the flowerets with a slotted spoon and set aside. Use the same pot and water to cook the orecchiette.
Cook the pancetta in a small sauté pan until it begins to render its fat. Keep warm.
Drain the pasta and combine with the cauliflower in a large platter. Pour the pancetta over the top and mix well. Sprinkle liberally with the cheese and mix again. Taste for salt. Add accordingly.
Serve hot
Variation; warm the olive oil in a small saucepan and use instead of the pancetta to dress the dish.

This recipe was featured on Season 16 - Episode 1613.