Orecchiette con Cavolfiore
(Orecchiette with Cauliflower)
By Mario Batali (from Vino Italiano: The Regional Wines of Italy)

Ingredients
• 2 tablespoons salt
• ½ pound pancetta, cut into medium-to-large chunks (about 1 cup)
• 3 medium cloves garlic, crushed with the side of a knife
• ¼ cup extra-virgin olive oil
• 1 medium head cauliflower, cut into 1-inch florets, leaves and core included
• 1 teaspoon red chili flakes
• Freshly ground black pepper to taste
• 1 pound orecchiette pasta
• ½ pound ricotta salata, or other soft sheep’s milk cheese, grated to yield 1 cup

Serves 4

Procedure
1. Place 6 quarts of water in a spaghetti pot, add 2 tablespoons of salt, and bring to a boil over high heat.

2. Meanwhile, place the pancetta, olive oil, garlic, and cauliflower pieces into a cold 12- to 14- inch sauté pan and set over medium heat. Cook the mixture, stirring regularly, until the cauliflower is soft, but not mushy, about 12 to 14 minutes. Remove from the heat and sprinkle with the chili flakes.

3. Cook the pasta according to package instructions and set aside ¼ cup of the cooking water. Drain the pasta and toss it into the pan with the cauliflower mixture. Add the reserved pasta water, place the pan back over high heat and cook until most of the liquid has evaporated, about 1 minute.

4. Remove the pan from the heat, add half of the grated cheese and toss to mix well. Divide among 4 plates and serve immediately with the remaining cheese on the side.

Wine recommendation:
A good primitivo would be a fine wine choice here, as would one of Puglia’s excellent rosati, but the latter will be harder to find.

IWM Recommendation:
Try wines by Puglian producer Torre Quarto.

This recipe is printed with the expressed permission of Mario Batali and Clarkson Potter Publishers. No part of this recipe may be used or reproduced in any manner whatsoever without written permission.