Discover the recipe for Apulian orecchiette with potato cream and crispy mortadella. A creamy and tasty dish that will delight every palate!
Thinly slice the leek and dice the potato. In a pan, add a drizzle of Apulian extra virgin olive oil and sauté everything. Season with salt and black pepper, then cover with hot water and cook until the potatoes are soft. Blend the ingredients until smooth and keep warm.
Cut the mortadella into cubes and brown it in a pan with a little Pugghia EVO oil. Once crispy, set aside half to garnish the finished dish.
Cook the Apulian orecchiette in plenty of salted water. Drain al dente and transfer them to the pan with the potato cream and mortadella. Toss well to combine the flavors and achieve the perfect taste of pasta from Puglia.
Plate the orecchiette and garnish with the crispy mortadella and a sprinkling of black pepper. This dish offers an authentic and flavorful Apulian experience, enhancing the quality of typical Apulian pasta.
Italia, Puglia
| Energy (kcal) | 243.84 |
| Carbohydrates (g) | 47.36 |
| of which Sugars (g) | 2.15 |
| Fat (g) | 2.16 |
| of which Saturates (g) | 0.6 |
| Protein (g) | 8.59 |
| Fiber (g) | 2.21 |
| Sale (g) | 0.03 |
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