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Burnt wheat orecchiette, yellow sauce and taralli

⏱ 20 min🍳 10 min👤 4 pp★☆☆☆☆

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.

Ingredients

Nutritional values 380 kcal / serving
Protein
12g
Carbohydrates
65g
Fat
8g
Fiber
4g

* approximate values per serving

Information
20 minutes Total time
10 minutes Active time
Serves 4 persons
★☆☆☆☆ Easy

Preparation

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.

Tips
Try making this recipe with Apulian taralli with olives: you will add an extra touch of character to the recipe.
Trivia
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.

Step by step

Olive oil
Olive oil
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Additional information

Orecchiette with Burnt Grain, Yellow Tomato Sauce, and Taralli

One of the tastiest variations of traditional orecchiette with burnt grain is the pairing with taralli. In this preparation, the taralli can be crumbled and added to the pasta for a crunchy touch that pleasantly contrasts with the softness of the orecchiette. To prepare this recipe, follow the classic procedure for orecchiette, cooking the pasta in salted water and tossing it in the yellow tomato sauce. Before serving, sprinkle with the crumbled taralli and a few fresh basil leaves. This dish not only represents a great alternative but also brings a touch of creativity to your table, making each serving unique and memorable.

Orecchiette with Burnt Grain, Apulian Style, and Yellow Tomato Sauce

Orecchiette with burnt grain is a typical dish of Apulian tradition, characterized by an intense and rustic flavor. This Apulian variant is prepared with yellow tomato sauce, which gives a vibrant color and a delicate taste. To make this recipe, one can follow the traditional method of preparing orecchiette, but it is important to use fresh, quality ingredients, such as local basil. The cooking of the yellow tomato sauce should be brief, to preserve the flavors. Serve the orecchiette hot, perhaps accompanied by a good red wine from the region, for an authentic culinary experience rich in history.

Light Orecchiette with Burnt Grain and Yellow Tomato Sauce

For those who desire a lighter version of orecchiette with burnt grain, it is possible to prepare them without extra virgin olive oil, replacing it with a bit of pasta cooking water to toss everything. This light variant still maintains flavor thanks to the use of yellow tomato sauce, which offers sweetness and freshness. You can also limit the amount of taralli or omit them altogether to reduce calories. This preparation is ideal for those following a healthy and balanced diet, without sacrificing taste. Remember that even light orecchiette can be a dish rich in flavors if prepared with fresh and genuine ingredients.

Benefits of Orecchiette with Burnt Grain and Nutritional Values

Orecchiette with burnt grain are a source of complex carbohydrates, ideal for providing long-term energy. This type of pasta is made with burnt grain flour, a byproduct of wheat milling that offers an intense flavor and a high fiber content. The yellow tomato sauce, in addition to making the dish colorful, is rich in lycopene, an antioxidant that has been shown to have health benefits. In a serving of orecchiette with burnt grain and yellow tomato sauce, you can find about 350-400 calories, depending on the amount of oil and taralli used. These values may vary, but generally, it is a nutritious and filling dish.

Can Orecchiette with Burnt Grain and Yellow Tomato Sauce be Frozen?

Orecchiette with burnt grain and yellow tomato sauce can be frozen, but it is advisable to do so without seasoning. To freeze them, cook the orecchiette al dente, let them cool, and then distribute them in food bags, making sure to remove the air. When you want to consume them, thaw them in the refrigerator and then sauté them in a pan with fresh yellow tomato sauce. This method will ensure that the pasta maintains a good texture and flavor. Avoid freezing the dish already seasoned, as the texture may be compromised upon thawing.