Orecchiette a sentimento

Preparation:

The heat, the summer, we need a fresh, quick but tasty first course. So we have thought for you of a dish of durum wheat semolina orecchiette with confit tomatoes and stracciatella. Let’s start with the procedure: cut the tomatoes in half, place them in a pan and then bake them with the addition of powdered sugar and a grated lemon, we need freshness. Our cherry tomatoes are cooked and we start cooking the orecchiette in boiling salted water, about 3-4 minutes of cooking as an excellent Pugliese. In a pan with a drizzle of oil, add our cherry tomatoes and leave them to flavor with the addition of a little pepper and a pinch of salt. If they dry out too much, sprinkle them with cooking water. When the orecchiette are ready we drain them and add them to the pan with the cherry tomatoes and another drop of cooking water. Let’s go and sauté and add some rigorously wild and hand-cut rocket, my grandmother used to say “at sentiment”. I don’t overcook it, I like it crunchy. We serve the orecchiette and add the stracciatella, a stretched curd cheese made from cow’s milk dipped in cream with a fabulous taste, but above all fresh. We close with a touch of crunchiness, sprinkling over a crumble of bread and almonds that you can easily make at home with stale bread and almonds toasted at 150 ° in the oven for 10 minutes and it’s ready. It will give your dishes another flavor. Enjoy your meal.

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