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

Preparation

1. 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.

2. 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.

3. 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.

4. STEP 4 OF 5

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

5. STEP 5 OF 5

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

General Information

Analysis

Macronutrients (100 gr)