This orecchiete recipe is a tribute to Calabria, the homeland of Salvatore Corea, one of the chef-owners of New York City’s Cacio e Pepe restaurants. But it also has an element of fusion. Corea and co-owner Giusto Priola are known for inventive pasta dishes, and this one is no exception. It features the ear-shaped pasta blended with the spicy, spreadable sausage known as ‘nduja, a purée of cauliflower, and then grated cacao nibs.
At first glance, it may sound like an unusual recipe, but the end result is perfectly balanced and tasty. While he serves as executive chef at two restaurants named for a Roman dish, Corea’s nods to his native Calabria also feature a welcoming of new flavors and traditions.
Orecchiette with 'nduja, cauliflower pureé, and grated cacao nibs
Serves 4
Ingredients
14 oz fresh orecchiette pasta
3.5 oz of 'Nduja
One large head of cauliflower
1/4 cup grated Parmigiano Reggiano
1 cup of vegetable broth
Two grated cacao nibs
Salt
Pepper
For the sauce
In a large deep sauté pan, crumble 'Nduja in small chunks on medium heat with a cup of vegetable broth, breaking up into small pieces as it cooks and then set it aside.
Method
Bring a large pot of water to boil. When it comes to a rolling boil, add the cauliflower. Once cooked, drain the cauliflower and purée it with an immersion blender, adding some vegetable broth. Put the purée aside.
In another large pot bring water to boil. Add salt and the fresh orecchiette pasta. After 5 minutes, add the drained orecchiette to the pan with 'Nduja and keep cooking them. After a few minutes turn off the heat and whisk the orecchiette with oil and some grated Parmigiano Reggiano.
Pour the cauliflower puree at the bottom of the dish. Add the orecchiette with 'Nduja on top of the cauliflower puree. Serve with grated cacao nibs.