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ORECCHIETTE, TOMATOES AND CACIORICOTTA

  • Difficulty
  • Preparation time
    30 min
  • Recipe for
    4 people
  • Ingredients
    • Divella fresh orecchiette, 500 gr.
    • Divella tomatoes, 500 gr.
    • Extra virgin olive oil, 500 ml.
    • Minced Onion 50 gr.
    • Grated cacioricotta, 200 gr.

Nothing more simple, yet nothing so good. A traditional first course of the Apulian tradition that collects and summarizes the simplicity and authenticity of Italian cuisine.

  • 1st Step

    Heat to boiling water (about 5 liters), add salt and drop the orecchiette. At the same time, in a saucepan, sauté in extra virgin olive oil chopped onion over low heat;

  • 2nd Step

    Add the tomatoes and let them cook, still over low heat for about 15 minutes. Drain the orecchiette, pour in the dishes and season with the sauce of tomatoes;

  • 3rd Step

    Sprinkle with a sprinkling of grated cacioricotta;

  • 4th Step

    Serve on the table after you add, if available, the fresh basil leaves.

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