|Orecchiette al Cavolfiore|
200g Orecchiette pasta
Handful of small broccoli florets
2 garlic cloves
Sea salt and black pepper
Grated Pecorino cheese
V: Handful mushrooms, diced
M: 1-2 slices of pancetta or streaky bacon, diced
Cook the broccoli in a large pan of salted boiling water for a few minutes, then lift out with a slotted spoon and set aside.
Put the Orecchiette pasta in the same pan and cook until al dente.
V: Meanwhile, gently fry the mushrooms in a little olive oil. Add the garlic and a few chili flakes, when it starts to brown, stir in half of the broccoli. Season with black pepper.
M: Meanwhile, gently fry the pancetta in a little olive oil until crispy. Add the garlic and a few chili flakes, when it starts to brown, stir in the rest of the broccoli. Season with black pepper.
Drain the Orecchiette, pour the broccoli and pancetta or mushrooms on top, removing the garlic first, and sprinkle with cheese.