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Discover the gourmet recipe for Pugghia red wine orecchiette, with ricotta and beet cream. An irresistible Apulian dish, ideal for impressing at the table!
Blend the cooked beetroot with the ricotta until you get a smooth and homogeneous cream. Add salt to taste and, if you prefer, a drizzle of Pugghia EVO oil for a silkier texture.
Cook the Pugghia red wine orecchiette in plenty of salted water for 8-10 minutes. Set aside a little cooking water.
Crumble the friselle and toast them in a pan with a drizzle of Pugghia EVO oil until golden.
Dress the orecchiette with the ricotta and beet cream, adding cooking water if needed 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 ricotta and beet cream gives your Apulian pasta dish a scenic and delicious effect. By using fresh, high-quality ingredients like those from Pugghia, you will bring all the authenticity of Apulian cuisine to the table. Pugghia EVO Oil is the secret ingredient that will make the difference!
Italia, Puglia
| Energy (kcal) | 220.43 |
| Carbohydrates (g) | 34.05 |
| of which sugars (g) | 3.04 |
| Fat (g) | 4.76 |
| of which saturates (g) | 1.74 |
| Protein (g) | 7.35 |
| Fibre (g) | 1.6 |
| Salt (g) | 0.08 |
