Discover the gourmet recipe of Orecchiette al vino rosso Pugghia, with ricotta and beetroot cream. An irresistible Apulian dish, perfect to impress at the table!
Blend the cooked beetroot with the ricotta until you get a smooth and homogeneous cream. Add salt to taste and, if you prefer, a drizzle of EVO Oil Pugghia for a silkier texture.
Cook the Orecchiette al vino rosso Pugghia in plenty of salted water for 8-10 minutes. Set aside some cooking water.
Crumble the friselle and toast them in a pan with a drizzle of EVO Oil Pugghia until golden.
Dress the orecchiette with the ricotta and beetroot cream, adding cooking water if necessary to achieve the desired consistency.
Garnish the orecchiette with toasted friselle, fresh basil and a grind of black and pink pepper. Pair the dish with a glass of rosé wine to enhance the delicate flavors of the dish.
The pink cream of ricotta and beetroot gives a spectacular and delicious effect to your Apulian pasta dish. Using fresh and quality ingredients like those from Pugghia, you will bring the authenticity of Apulian cuisine to your table. EVO Oil Pugghia is the secret ingredient that will make the difference!
Italia, Puglia
| Energy (kcal) | 242.49 |
| Carbohydrates (g) | 12.09 |
| of which Sugars (g) | 1.35 |
| Fat (g) | 16.71 |
| of which Saturates (g) | 3.19 |
| Protein (g) | 3.02 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.15 |
