Orecchiette, sun-dried tomatoes, oil, burrata, and taralli

Name: Orecchiette, sun-dried tomatoes, oil, burrata, and taralli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italia
Ingredients: 150 g Sun-dried tomatoes in oil; 20 g Fresh basil; 50 g Almonds; 100 ml Apulian extra virgin olive oil; 400 g Durum wheat orecchiette; 200 g Fresh burrata; 100 g Homemade salted taralli

@pugghia

Category: First courses

Discover the Apulian recipe with artisanal orecchiette, sun-dried tomato pesto, burrata, and taralli. A journey into the authentic flavors of Apulia.

Difficulty: Easy

Cooking time: 10 minCooking: 10 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

@pugghia

Ingredients

No. Servings

Sun-dried tomatoes in oil150g
Fresh basil20g
Almonds50g
Apulian extra virgin olive oil100ml
Durum wheat orecchiette400g
Fresh burrata200g
Homemade salted taralli100g

Purchasable products

Sun-dried tomatoes in oil 314g.

1 product

£ 3.78

Pugliese Extra Virgin Olive Oil 250 ml

1 product

£ 4.56

Orecchiette di grano duro da 500 gr.

1 product

£ 3.02-10%

Taralli Caserecci Pugliesi da 400 g.

1 product

£ 3.25-10%

Preparation

STEP 1 OF 5
Prepare the pesto: in a blender, add the sun-dried tomatoes, fresh basil, almonds, and plenty of Apulian extra virgin olive oil. Blend until you obtain a smooth and homogeneous cream.
STEP 2 OF 5
Bring a pot of salted water to a boil and cook the orecchiette according to the package instructions. Before draining, reserve a ladle of the cooking water.
STEP 3 OF 5
Transfer the orecchiette to a large pan with the pesto. Gradually add the cooking water and gently mix over low heat to blend the flavors well.
STEP 4 OF 5
Arrange the orecchiette on plates and top with fresh burrata, cut in half or slightly torn by hand.
STEP 5 OF 5
Finish with a generous handful of crumbled taralli to add crunchiness and a rustic touch.

General Information

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

Preparation

STEP 1 OF 5

Prepare the pesto: in a blender, add the sun-dried tomatoes, fresh basil, almonds, and plenty of Apulian extra virgin olive oil. Blend until you obtain a smooth and homogeneous cream.

STEP 2 OF 5

Bring a pot of salted water to a boil and cook the orecchiette according to the package instructions. Before draining, reserve a ladle of the cooking water.

STEP 3 OF 5

Transfer the orecchiette to a large pan with the pesto. Gradually add the cooking water and gently mix over low heat to blend the flavors well.

STEP 4 OF 5

Arrange the orecchiette on plates and top with fresh burrata, cut in half or slightly torn by hand.

STEP 5 OF 5

Finish with a generous handful of crumbled taralli to add crunchiness and a rustic touch.

Macronutrients (100 gr)

Energy (kcal)	321.1
Carbohydrates (g)	24.97
of which Sugars (g)	7.77
Fat (g)	20.28
of which Saturates (g)	4.98
Protein (g)	8.95
Fiber (g)	4.53
Sale (g)	0.12

Orecchiette, sun-dried tomatoes, oil, burrata, and taralli

Ingredients