spicy Orecchiette with broccoli
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33 recipes
Orecchiette with pine cone cabbage and pecorino
ingredients
servings
4
Pecorino cheese
50 grams
Extra virgin olive oil
to taste
Garlic
1 wedge
Chili pepper
to taste
Roman cabbages
1 unit
Orecchiette, pasta
380 grams
first courses from Italy
Orecchiette with pine cone cabbage and pecorino
Orecchiette with pine cone cabbage and pecorino
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
seasonal dish, simple and tasty. The cabbage pinecone or Roman cooks in no time. It has a perfect geometric shape of extraordinary beauty and a bright green color which gives a lot of freshness to dishes. The delicate sweet taste is very suitable for light and healthy dishes, as it is rich in minerals, vitamins and iron.
preparation
step 1
Wash and cut into four cabbage (set aside a dozen florets). Boil cabbage in salted water and drain.
step 2
Boil water for pasta. When the water reaches a boil throw raw cabbage florets kept aside and the orecchiette.
step 3
Take a large frying pan with olive oil, you fry the grated garlic, add the red pepper and some washer leek.
step 4
Add the cabbage less beautiful parts that you have boiled and mashed with a fork to make a paste.
step 5
When cooked, the pasta, drain, add it to the cream, toss in a pan and finally sprinkle with the grated cheese (if necessary, add water to cook pasta).
step 6
Serve the dishes with a little extra virgin olive oil.
