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Orecchiette with ricotta, lemon, and hazelnut crumbs

Orecchiette with ricotta, lemon, and hazelnut crumbs

@pugghia

Discover the recipe for Pugghia orecchiette with ricotta, lemon, and hazelnut crumbs. A fresh and fragrant dish that brings the authentic taste of Puglia!

Difficulty: Easy
Cooking: 10 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Orecchiette pugghia200g
  • Pugghia extra virgin olive oil1tablespoon
  • Grated organic lemon zest1unit
  • Cow's milk ricotta120g
  • Hazelnut crumbs2teaspoons
  • Pepperto taste
  • Saltto taste

Preparation

  1. STEP 1 OF 5

    Mash the ricotta on a plate and mix with salt, pepper, and grated lemon zest.

  2. STEP 2 OF 5

    Cook the orecchiette in plenty of salted water and drain them al dente.

  3. STEP 3 OF 5

    Toss the orecchiette with the ricotta, adding a tablespoon of cooking water to achieve a smooth cream.

  4. STEP 4 OF 5

    Plate and finish with a sprinkle of lemon zest and hazelnut crumbs.

  5. STEP 5 OF 5

    Serve immediately and enjoy the authentic taste of Puglia!

General Information

More information

Recipe created by Valeria from CucinaVistaMare.

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)100.69
Carbohydrates (g)1.74
of which Sugars (g)1.64
Fat (g)8.87
of which Saturates (g)2.39
Protein (g)3.18
Fiber (g)0.85
Sale (g)0.02
  • Proteins
    3.18g·22%
  • Carbohydrates
    1.74g·12%
  • Fats
    8.87g·61%
  • Fibers
    0.85g·6%