
Apulian Orecchiette with Cherry Tomatoes, Eggplants, and Ricotta
Discover the recipe for Apulian orecchiette with fresh cherry tomatoes, crispy fried eggplants, and marzotica ricotta. Authentic taste, 100% Puglia!
Ingredients
- Artisanal durum wheat orecchiette
300g300g - Yellow cherry tomatoes
200g200g - Red cherry tomatoes
200g200g - Large eggplant cut into chunks
1unit1unit - Grated marzotica ricottaas needed
- Extra virgin olive oilas needed
- Saltas needed
- Pepperas needed
Preparation
- 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.
- STEP 2 OF 5
In a large pan, cook the halved cherry tomatoes with a drizzle of oil. Season with salt and pepper.
- STEP 3 OF 5
In boiling salted water, cook the orecchiette until al dente.
- STEP 4 OF 5
Drain the pasta, add it to the cherry tomatoes, and mix in the eggplants. Stir gently.
- 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
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins2.93g·15%
- Carbohydrates13.04g·68%
- Fats0.64g·3%
- Fibers2.52g·13%