Burnt wheat orecchiette, yellow sauce and taralli

There are some recipes that are prepared in a few minutes and that make you fall in love at first taste. Which present themselves as "gourmet" even without foreseeing a thousand different steps and processes. These are recipes that taste like home and tell an ancient and true story like that of many Italian families. The recipe presented on this page takes us by the hand on a journey to the land of Puglia, where recipes destined to remain in the memory of those who visit or live in these places have always been obtained from a few simple ingredients. The orecchiette are the representative format of the Puglia region, and here they become protagonists in their version made with burnt wheat flour. A rustic, straightforward, simple flour that really tastes of tradition. We paired it with the most authentic and instinctive Apulian tomato puree, the yellow one. Two basil leaves, a "round" of the best extra virgin olive oil from Puglia, and the gourmet touch, that artisan taralli crumble that we like so much. To try without delay.


  • orecchiette 320 grams of burnt wheat orecchiette
  • tomato passata 400 millilitres yellow
  • extra virgin olive oil a drizzle of extra virgin olive oil
  • basil a few leaves of fresh basil
  • Taralli 50 grams

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20 minutes Total time
10 minutes Active time
Serves 4 persons
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Take a saucepan with high sides, drizzle it with a drizzle of extra virgin olive oil and almost immediately add the yellow tomato puree. Season with salt, add a few leaves of fresh basil and cook for a few minutes. Separately, boil water in a saucepan with a handful of coarse salt. When it boils, add the orecchiette to the burnt wheat. Once cooked, drain the orecchiette and toss them in the yellow tomato puree. Add some fresh basil leaves and a handful of Apulian taralli coarsely chopped by hand or with the help of a knife.

Try making this recipe with Apulian taralli with olives: you will add an extra touch of character to the recipe.
At the time of the large estates, after the harvest and harvest of the grain, the fields were set on fire in order to "clean" them in view of the next sowing. It happened that some grains of wheat remained on the ground that escaped the harvest, but burned by the fire. The sharecroppers collected them and made a flour to take home. This is how burnt wheat flour was born.

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