Name: Orecchiette with ricotta, lemon, and hazelnut crumbs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Italia
Ingredients: 200 g Orecchiette Pugghia; 1 tablespoon Pugghia extra virgin olive oil; 1 unit Grated organic lemon zest; 120 g Cow's milk ricotta; 2 teaspoons Hazelnut crumbs; to taste Pepper; to taste Salt

Preparation

STEP 1 OF 5
Mash the ricotta on a plate and mix with salt, pepper, and grated lemon zest.
STEP 2 OF 5
Cook the orecchiette in plenty of salted water and drain them al dente.
STEP 3 OF 5
Toss the orecchiette with the ricotta, adding a tablespoon of cooking water to achieve a smooth cream.
STEP 4 OF 5
Plate and finish with a sprinkle of lemon zest and hazelnut crumbs.
STEP 5 OF 5
Serve immediately and enjoy the authentic taste of Puglia!

General Information

More information

Recipe created by Valeria from CucinaVistaMare.

Origin

Italia, Puglia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	100.69
Carbohydrates (g)	1.74
of which Sugars (g)	1.64
Fat (g)	8.87
of which Saturates (g)	2.39
Protein (g)	3.18
Fiber (g)	0.85
Sale (g)	0.02

Orecchiette with ricotta, lemon, and hazelnut crumbs

Ingredients

Purchasable products

Orecchiette di grano duro da 500 gr.

Pugliese Extra Virgin Olive Oil 500 ml

Preparation

General Information

More information

Origin

Analysis

Macronutrients (100 gr)

Attention

Attention