Baked OrecchietteFebruary 18, 2022
Orecchiette pasta with broccoliApril 21, 2022
Here is a recipe by U’ Pack on how to use the products you will find in our mystery boxes. Today we eat “Orecchiette pasta with turnip tops, stracciatella cheese, guanciale bacon and raisin wheat taralli crumble.”
Orecchiette alle cime di rapa, stracciatella, guanciale and taralli di grano arso crumble are a reinterpretation of a quick and easy typical Apulian pasta dish, ideal for everyday lunch. You certainly won’t make a bad impression on guests!
For this dish, we recommend using artisanal orecchiette pasta (you can find them in the U’ Pack box); their concave shape and rough surface goes perfectly with herbaceous sauces like this one with turnip greens! In about 30 minutes, a truly delicious dish is prepared.
Ingredients (for 2 people)
Total preparation time: about 30 min.
- 250 gr artisanal orecchiette
- 1 jar of turnip greens pesto
- olive oil q.b.
- 1 clove garlic
- Salt to taste.
- Chili pepper to taste.
- 50 g of guanciale
- 80 g of stracciatella di burrata cheese
- 30 g of wheat taralli
Pour the orecchiette pasta into plenty of salted water. Meanwhile, take a frying pan and with a tablespoon of olive oil start browning the guanciale cut into strips along with the garlic and chili pepper.
As soon as the garlic starts to sauté remove it from the pan, wait for the guanciale to get crispy, and turn off the heat. Separately, in a bowl, crumble the taralli coarsely.
Drain the orecchiette pasta al dente, keeping some of the cooking water aside, and pour it into the pan of guanciale along with the turnip greens pesto. Whisk vigorously until all ingredients are blended.
When finished, serve, decorating the plate with stracciatella and a sprinkling of crumbled wheat taralli.
Stay Hungry, Ste’ U’PACK !!!