Orecchiette with cauliflower, olives, raisins and pine nuts... no, no pine nuts. I didn't have them and couldn't go buy them... but you can add them if you want. For the crunchy note I toasted the breadcrumbs! Great for this time of year... let's see together what you need to make it!
Step 1 of 3: I blanched the cauliflower in plenty of salted water. In a pan, I poured in a drizzle of oil. I added minced garlic, dried chili pepper and a few Taggiasca olives. I added the cauliflower once cooked.
Step 2 of 3: I cooked the orecchiette in the same water as the cauliflower. Once al dente, I tossed them in the pan and finished by creaming them, adding a little cooking water at a time.
Step 3 of 3: Finally I added a handful of soaked and squeezed raisins, a sprinkle of chopped parsley and turned off the heat. I plated everything, finishing with some toasted breadcrumbs on the side in a small pan, and more chili pepper, which I like!
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving607 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 4,111 kJ983 kcal | 677 kJ162 kcal |
| Fat | 5.4 g | 0.89 g |
| of which saturated fatty acids | 0.85 g | 0.14 g |
| Carbohydrates | 206.2 g | 33.97 g |
| of which sugars | 121.28 g | 19.98 g |
| Fibre | 19.3 g | 3.18 g |
| Protein | 27.32 g | 4.5 g |
| Salt | 0.49 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
