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Apulian Orecchiette with Cherry Tomatoes, Eggplants, and Ricotta

Apulian Orecchiette with Cherry Tomatoes, Eggplants, and Ricotta

@pugghia

Discover the recipe for Apulian orecchiette with fresh cherry tomatoes, crispy fried eggplants, and marzotica ricotta. Authentic taste, 100% Puglia!

Difficulty: Easy
Cooking: 20 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Artisanal durum wheat orecchiette300g
  • Yellow cherry tomatoes200g
  • Red cherry tomatoes200g
  • Large eggplant cut into chunks1unit
  • Grated marzotica ricottaas needed
  • Extra virgin olive oilas needed
  • Saltas needed
  • Pepperas needed

Preparation

  1. STEP 1 OF 5

    Cut the eggplants into cubes and fry them in plenty of extra virgin olive oil until golden and crispy. Drain them on absorbent paper.

  2. STEP 2 OF 5

    In a large pan, cook the halved cherry tomatoes with a drizzle of oil. Season with salt and pepper.

  3. STEP 3 OF 5

    In boiling salted water, cook the orecchiette until al dente.

  4. STEP 4 OF 5

    Drain the pasta, add it to the cherry tomatoes, and mix in the eggplants. Stir gently.

  5. STEP 5 OF 5

    Plate with a generous grating of marzotica ricotta.

General Information

More information

Cherry tomatoes: do not overcook, they should be soft but firm. Quality oil: always choose extra virgin for superior taste. Perfect frying: fry a few pieces of eggplant at a time to keep them crispy. Fresh ricotta: grate it at the moment to release all its aroma.

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)71.5
Carbohydrates (g)13.04
of which Sugars (g)2.65
Fat (g)0.64
of which Saturates (g)0.1
Protein (g)2.93
Fiber (g)2.52
  • Proteins
    2.93g·15%
  • Carbohydrates
    13.04g·68%
  • Fats
    0.64g·3%
  • Fibers
    2.52g·13%