Orecchiette is originally,
a hand made pasta, shaped as a small ear, hence
the name "orecchiette'. Today you will find
them machine made and packed dry and are of excellent
quality. They are made from the simple ingredients
of flour and water and are also known to be made
with whole wheat flour.
Ingredients for 4 persons:
1 Cauliflower, 400g Orecchiette pasta (freshly made
or dry), extra virgin olive oil, salt, chili, parsley,
5 tomato's, de-boned anchovies, breadcrumbs, garlic,
grated pecorino cheese.
Cut the cauliflower into pieces, preserving their
heads and wash with care.
Bring a pot of salted water to the boil and add
the cauliflower heads, allow these to boil for
10 to 15 minutes. (The cauliflower must be 'al
dente' and not over boiled). Now you can add the
orechiette (fresh, and if not, pre-boil the dry
Separately, fry the garlic in a frying pan with
some oil then adding the tomatoes which are cut
in pieces and soften these for about 10 minutes.
Add the salt at this stage as well as the anchovies
which are in pieces and the chili.
Strain the orechietti when cooked, with the cauliflower.
Place them into a serving dish and dress them
with the sauce you have prepared, add the toasted
breadcrumbs and the pecorino cheese. Serve hot.
Follow the procedure as above and then place the
dish in the oven for a few minutes and serve au