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Discover this Apulian recipe with handmade orecchiette, sun-dried tomato pesto, burrata and taralli. A journey through the authentic flavors of Puglia.
Prepare the pesto: in a blender, add the sun-dried tomatoes, fresh basil, almonds and plenty of Apulian extra-virgin olive oil. Blend until you obtain a velvety, smooth cream.
Bring a pot of salted water to a boil and cook the orecchiette according to the times shown on the package. Before draining, reserve a ladleful of the cooking water.
Transfer the orecchiette to a large pan with the pesto. Add the cooking water little by little and mix gently over low heat to blend the flavors well.
Arrange the orecchiette on plates and finish with fresh burrata, cut in half or gently torn apart by hand.
Finish with a generous handful of crushed taralli to add crunch and a rustic touch.
Italia, Puglia
| Energy (kcal) | 389.31 |
| Carbohydrates (g) | 36.63 |
| of which sugars (g) | 2.75 |
| Fat (g) | 22.37 |
| of which saturates (g) | 5.31 |
| Protein (g) | 10.13 |
| Fibre (g) | 2.42 |
| Salt (g) | 0.3 |
