Prepare authentic burnt wheat orecchiette with basil pesto, confit cherry tomatoes, and Apulian burrata. A simple recipe, come and discover it.
Preheat the oven to 140°C. Cut the cherry tomatoes in half and place them on a baking sheet lined with parchment paper. Season with extra virgin olive oil, a pinch of salt, pepper, and a light sprinkle of sugar. Bake for about 90 minutes, until the tomatoes are wilted but still juicy. Set them aside.
Meanwhile, prepare the basil pesto. In a blender, combine the basil leaves, almonds or pine nuts, grated Parmigiano Reggiano, and the garlic clove. Blend everything while slowly adding extra virgin olive oil until you achieve a creamy consistency. Adjust salt and pepper to taste.
Cook the burnt wheat orecchiette in plenty of salted water. Drain them al dente and immediately toss with the basil pesto.
Distribute the orecchiette with basil pesto onto plates. Add the confit tomatoes on top of the pasta and place a piece of Apulian burrata in the center of each plate. Finish with a fresh basil leaf and a generous drizzle of extra virgin olive oil.
For an extra touch, you can add Parmigiano shavings or a sprinkle of freshly ground black pepper.
Italia, Puglia
| Energy (kcal) | 173.05 |
| Carbohydrates (g) | 13.39 |
| of which Sugars (g) | 2.8 |
| Fat (g) | 9.54 |
| of which Saturates (g) | 4.06 |
| Protein (g) | 7.71 |
| Fiber (g) | 2.99 |
| Sale (g) | 0.05 |
