Discover the gourmet recipe for orecchiette with Pugghia red wine, ricotta, and beetroot cream. An irresistible Apulian dish, perfect for impressing at the table!
Blend the cooked beetroot with the ricotta until you obtain a smooth and homogeneous cream. Add salt to taste and, if you prefer, a drizzle of Pugghia EVO oil for a creamier texture.
Cook the orecchiette with Pugghia red wine in plenty of salted water for 8-10 minutes. Set aside some cooking water.
Crumble the friselle and toast them in a pan with a drizzle of Pugghia EVO oil until golden brown.
Dress the orecchiette with the ricotta and beetroot cream, adding cooking water if necessary to achieve the desired consistency.
Garnish the orecchiette with toasted friselle, fresh basil, and a grind of black and pink pepper. Pair the dish with a glass of rosé wine to enhance the delicate flavors of the dish.
The pink cream of ricotta and beetroot gives a scenic and delicious effect to your Apulian pasta dish. By using fresh and quality ingredients like those from Pugghia, you will bring the authenticity of Apulian cuisine to the table. Pugghia EVO oil is the secret ingredient that will make the difference!
Italia, Puglia
| Energy (kcal) | 242.49 |
| Carbohydrates (g) | 12.09 |
| of which Sugars (g) | 1.35 |
| Fat (g) | 16.71 |
| of which Saturates (g) | 3.19 |
| Protein (g) | 3.02 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.15 |
