Orecchiette with Green Cauliflower / Orecchiette con Cime di Cola


  • 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


  1. 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. 
  2. Cook the pancetta in a small sauté pan until it begins to render its fat. Keep warm.
  3. 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. 
  4. Serve hot
  5. 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.

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