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 get a smooth and creamy mixture.

2. STEP 2 OF 5

   Bring a pot of salted water to a boil and cook the orecchiette following the times indicated on the package. Before draining, take 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 stir over low heat to blend the flavors well.

4. STEP 4 OF 5

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

5. STEP 5 OF 5

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

General Information

Analysis

Macronutrients (100 gr)