This orecchiette pasta recipe has been provided by the Masseria Torre Coccaro, Savelletri di Fasano.
Little ears with sprouts of cauliflower
2 cauliflowers, orecchiette pasta, lardo, pork rind, white wine, black pepper, pecorino Romano cheese
Two big cauliflower of the faint-green variety are sufficient.
Take their sprouts with a bit of stem and the tender leaves, wash and put them to cook in abundant salted water.
When it reaches the boil, put into also the little ears pasta.
Separately fry lightly 300 gms. of fresh lard cut into pieces and, possibly, pieces of pork and pork-rind.
Some people add also 1/2 glass of white wine.
When the cauliflower and the pasta are chewy, season them with the above fried mixture, pepper and grated roman cheese.
wine pairing: The Torre Quarto wine goes well also this soup.
- Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz