Burnt Wheat Orecchiette with Pesto, Confit Cherry Tomatoes, and Burrata

Preparation

1. STEP 1 OF 4

   Preheat the oven to 140°C. Cut the cherry tomatoes in half and place them on a baking sheet lined with parchment paper. Season with extra virgin olive oil, a pinch of salt, pepper, and a light sprinkle of sugar. Bake for about 90 minutes, until the tomatoes are wilted but still juicy. Set them aside.

2. STEP 2 OF 4

   Meanwhile, prepare the basil pesto. In a blender, combine the basil leaves, almonds or pine nuts, grated Parmigiano Reggiano, and the garlic clove. Blend everything while slowly adding extra virgin olive oil until you achieve a creamy consistency. Adjust salt and pepper to taste.

3. STEP 3 OF 4

   Cook the burnt wheat orecchiette in plenty of salted water. Drain them al dente and immediately toss with the basil pesto.

4. STEP 4 OF 4

   Distribute the orecchiette with basil pesto onto plates. Add the confit tomatoes on top of the pasta and place a piece of Apulian burrata in the center of each plate. Finish with a fresh basil leaf and a generous drizzle of extra virgin olive oil.

General Information

Analysis

Macronutrients (100 gr)