Orecchiette is a very versatile pasta shape, well-suited to tomato or traditional meat sauces, but also to fish and vegetable sauces. Today we offer a highly tempting, spring-like combination: artichokes and sun-dried tomatoes. Colour and flavour combine for a really delicious dish, made even more special with the addition of a grating of Puglian cacioricotta cheese!
Gently fry the garlic and parsley in a pan. Meanwhile, peel and prepare the artichokes and put them in water with some lemon juice. Then add the artichokes to the frying pan and braise for ten minutes or so, adding a splash of white wine and adjusting the salt to taste. When the artichokes are nice and tender add the sliced sun-dried tomatoes. Cook for another 5 minutes then remove from the heat. Cook the orechhiette pasta in salted boiling water and then drain. Mix the pasta with the prepared sauce and finish with a generous grating of Puglian cacioricotta cheese.
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Gently fry the garlic and parsley together
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Prepare the artichokes and put them in water with some lemon juice
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Braise the artichokes in a frying pan for 10 minutes
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Slice the sun-dried tomatoes
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Add the sun-dried tomatoes to the artichokes
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Cook everything together for a few more minutes
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Cook the orecchiette and add a grating of cacioricotta cheese
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