spicy Orecchiette with broccoli
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.