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Orecchiette with Cauliflower and Bacon

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Source: The Italian Gourmet

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Active Time:  40 Minutes
Total Time:  1 Hour 10 Minutes
Yield:  Serves 4

Here is a truly great dish from Apulia. Just as the Piedmontese make gnocchi from the potatoes they grow in abundance, the south of Italy prepares a similar dish using the raw material that is easiest to come by - durum wheat flour: Unlike potato gnocchi, orecchiette are left to dry for a day after shaping.

RECIPE INGREDIENTS

2 cups fine-ground semolina (continental flour)

1 cauliflower; trimmed and cut into medium florets

salt

1 cup extra-virgin olive oil

2 garlic cloves, peeled and bruised

Freshly ground pepper

1/2 cup fresh breadcrumbs, browned in oil

1/2 cup freshly grated pecorino cheese

1 1/2 oz fresh pancetta, minced

Orecchiette with Cauliflower and Bacon Recipe at Cooking.com

DIRECTIONS

Heap the semolina on a pastry board and make a well in the center. Gradually add water and knead to a thick, smooth dough. Cover and set aside to rest for 30 minutes, covered with a damp cloth.

Pinch off a piece of dough about the size of a hazelnut and mold it with your hands into a cylinder shape. Cut each cylinder into disks less than 3/8 in thick. Using the tip of a finger, press each disk down on the board with a forward motion to create the characteristic little concave dumplings called orecchiette. Spread them out to dry for 1 hour before cooking.

Cook the cauliflower florets in plenty of boiling salted water for 10 minutes, add the orecchiette and cook for a few more minutes.

Meanwhile, in a skillet, cook the garlic in the olive oil until golden. Discard the garlic. Add the pancetta and fry gently.

Drain the orecchiette and cauliflower. (The orecchiette are cooked when they rise to the surface of the water.) Transfer to the skillet; season with black pepper. Add the breadcrumbs and Pecorino. Mix well and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

909

Fat. Total:

66g

Fiber:

Carbohydrates, Total:

58g

Sodium:

465mg

% Cal. from Fat:

65%

Cholesterol:

19mg

Protein:

19g

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