Discover an authentic gourmet recipe that celebrates the flavors of typical Apulian pasta: fresh Pugghia orecchiette wrapped in a creamy turnip top sauce, sweet confit cherry tomatoes and the velvety touch of Apulian burrata. A dish rich in flavors that combines the quality of Pugghia products with the simplicity of preparation, perfect for those who want to bring the excellence of Apulian cuisine to the table and savor true pasta from Puglia.
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Wash the cherry tomatoes and cut them in half. Arrange them on a baking tray lined with parchment paper, cut side up.
Sprinkle the cherry tomatoes with EVO oil, brown sugar, salt and pepper. Add thyme or fresh basil if available.
Bake the cherry tomatoes in a preheated oven at 120°C for about 1 hour and a half, until caramelized.
Clean the turnip tops by removing the tough leaves and woody parts. Blanch them in salted water for 5-7 minutes.
Sauté a clove of garlic in EVO oil and add chili pepper if desired. Blend the turnip tops with the sautéed oil and a ladleful of cooking water.
Cook the orecchiette in the turnip top cooking water until al dente. Drain them and reserve some cooking water.
Combine the orecchiette with the turnip top cream in a large pan. Add cooking water for a creamy consistency.
Arrange the orecchiette with turnip top cream in the center of the plate. Add the confit cherry tomatoes on top of the pasta.
Place a whole or half burrata in the center of the plate. Finish with raw EVO oil and ground black pepper.
Blender
Baking tray
Italia, Puglia
| Energy (kcal) | 151.16 |
| Carbohydrates (g) | 21.26 |
| of which Sugars (g) | 3.1 |
| Fat (g) | 4.6 |
| of which Saturates (g) | 2.52 |
| Protein (g) | 5.79 |
| Fiber (g) | 1.98 |
| Sale (g) | 0.04 |
