Orecchiette with Potato Cream and Crispy Mortadella

Preparation

1. STEP 1 OF 4

   Thinly slice the leek and dice the potato. In a pan, add a drizzle of Puglian 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 you get a smooth cream and keep it warm.

2. STEP 2 OF 4

   Cut the mortadella into cubes and brown it in a pan with a little EVO Pugghia oil. Once crispy, set aside half to garnish the final dish.

3. STEP 3 OF 4

   Cook the Puglian orecchiette in plenty of salted water. Drain them al dente and transfer them to the pan with the potato cream and mortadella. Stir well to blend the flavors and achieve the perfect taste of Puglian pasta.

4. STEP 4 OF 4

   Plate the orecchiette and garnish with the crispy mortadella and a sprinkle of black pepper. This dish offers an authentic and rich experience of Puglian flavors, highlighting the quality of typical Puglian pasta.

General Information

Analysis

Macronutrients (100 gr)