Orecchiette with Red Wine, Ricotta, and Beetroot Cream

Preparation

1. STEP 1 OF 5

   Blend the cooked beetroot with the ricotta until you obtain a smooth and homogeneous cream. Add salt to taste and, if you prefer, a drizzle of Pugghia EVO oil for a creamier texture.

2. STEP 2 OF 5

   Cook the orecchiette with Pugghia red wine in plenty of salted water for 8-10 minutes. Set aside some cooking water.

3. STEP 3 OF 5

   Crumble the friselle and toast them in a pan with a drizzle of Pugghia EVO oil until golden brown.

4. STEP 4 OF 5

   Dress the orecchiette with the ricotta and beetroot cream, adding cooking water if necessary to achieve the desired consistency.

5. STEP 5 OF 5

   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.

General Information

Analysis

Macronutrients (100 gr)