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Discover red-wine orecchiette with stracchino cream, crispy pancetta and pistachios: a unique taste experience with authentic Apulian products!
Cut the pancetta into cubes and brown it in a pan until golden and crispy. Remove it and place it on paper towels to remove excess fat.
In the same pan used for the pancetta, add the stracchino and loosen it with a ladleful of the pasta cooking water until you obtain a velvety texture.
Bring plenty of salted water to a boil and cook the Pugghia red-wine orecchiette until al dente (according to the time indicated on the package).
In a non-stick skillet, gently toast the pistachio granules to enhance their aromatic flavor.
Drain the orecchiette, reserving a ladleful of cooking water. Add them to the stracchino cream and toss in the pan to blend all the flavors.
Finish the dish with the crispy pancetta, pistachio granules and a grind of black pepper. For the final touch, add a drizzle of uncooked Pugghia extra-virgin olive oil.
Italia, Puglia
| Energy (kcal) | 391.13 |
| Carbohydrates (g) | 46.95 |
| of which sugars (g) | 2.45 |
| Fat (g) | 16.66 |
| of which saturates (g) | 6.19 |
| Protein (g) | 13.64 |
| Fibre (g) | 2.3 |
| Salt (g) | 0.1 |
