Orecchiette with cabbage and pecorino Romano 

These orecchiette are a quick and tasty dish! It is not even necessary to cook the cabbage first, it is cooked in a pan with the rest of the ingredients. You can cook the sauce, when you boil water for pasta. To flavor I used the turmeric and black pepper gomasio, which I found in an organic store. It tastes great and is a way to save some salt. The black olives come from a jar they gave me, they are marinated with salt, wild fennel, orange and lemon peel and garlic. This is a way of preserving olives, typical of my area.

Cabbage is a vegetable rich in fiber, vitamins (A, B2, B3, B9, C, E, K), mineral salts such as calcium, potassium, phosphorus and magnesium and antioxidants. On the contrary, it is low in fat and calories and, like all the other members of the cruciferous family, contains substances with a strong anti-tumor action. It is also a good source of omega-3 and omega-6 fatty acids, strengthens the immune system, has anti-inflammatory properties and helps reduce cholesterol.

Ingredients

Orecchiette 160 g

cabbage 1/2

Black olives 2 tablespoons

Oil 1 tablespoon

Salt 1 pinch

Gomasio with turmeric and black pepper to taste

Grated Pecorino cheese 10 g

Vegetable broth to taste

Garlic 1 clove

Preparation

Heat the oil in a pan with the clove of garlic, add the olives, the florets of cabbage and the gomasio. Let it flavor for a couple of minutes, then add hot vegetable broth and cover. Cook for about 10 minutes, until the cabbage is soft and the broth has absorbed. Season with salt if necessary. Boil the pasta in boiling salted water for 9 minutes, drain and sauté in a pan with the sauce. Turn off the heat, add the grated pecorino cheese and serve.