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Orecchiette with Roasted Cauliflower, Raisins and Colatura

This traditional dish relies on the perfect balance of sweet and savory.

Serves 4

Ingredients

  • 1 head of cauliflower, cut into small florets (the size of grapes)
  • 4 tablespoons tablespoons extra virgin olive oil
  • salt and pepper
  • 1/2 cup raisins (golden or black)
  • 2 tablespoons pine nuts
  • 1 tablespoon colatura
  • 8 ounces orecchiette (choose organic, traditional or the whole wheat)

Instructions

Preheat the oven to 450 degrees.

Toss the cauliflower with 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread on a baking sheet in a single layer and roast for 10-12 minutes until nicely caramelized. In the last 3-4 minutes, add the raisins and pine nuts and continue roasting. (Careful not to burn the pine nuts!)

Meanwhile, cook the orecchiette in lots of salted, boiling water. Reserve 1/4 cup of the cooking water and drain the pasta. Return the hot pasta to the pot and stir in the pasta water, colatura, 2 tablespoons of fresh extra virgin olive oil and the roasted cauliflower mix. Serve immediately.

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Orecchiette

$7.95

Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dyes through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.

These little ears are classically served with sausage, broccoli rabe, and crushed chile flakes. This is the classic shape of Puglia, where it is made by hand.  If you look closely inside the noodle, you'll see a fingerprint!


Country:
Italy
Size:
8.8 oz
Vendor:
Brand:
Rustichella D'Abruzzo
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Weight:
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Price:
$7.95 (Currently Sold Out)

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