Orecchiette with sun-dried tomatoes
Ingredients for 6 people
- 300 g burnt wheat orecchiette
- 120 g diced Amatrice pork cheek
- 80 g J’olì sun-dried tomatoes
- 80 g Andriese buffalo mozzarella
- 50 g fennel taralli
- J’olì extra virgin olive oil
Cooking, preparation and assembly of the dish
- Brown the pork cheek in a pan with an extra drizzle of oil. The pork cheek will become crispy when cooked
- Add the sun-dried tomatoes
- Meanwhile, cut the buffalo mozzarella into cubes and blend with an immersion blender
- Crush the taralli with the help of a meat tenderiser, or by hand if you prefer coarser crumbs
- Cook the pasta in salted boiling water for about 7/8 minutes
- Drain and toss in the pan
Finishing the dish
- Plate the pasta in a soup plate
- Top with the buffalo mozzarella cream
- As decoration, use strips of J’olì sun-dried tomatoes and taralli crumbs as desired
