The typical Apulian pasta format, le orecchiette, seasoned with San Marzano tomato pesto, walnuts and Martina Franca capocollo. What makes this first course a very special dish stracciatella smoked of the Palazzo Dairy.

This was cooked exclusively for Murgella by the chef Luigi Pugliese.

1) Wash and cut the skin of the tomatoes and then blanch them for two minutes in boiling water.

2) Remove the tomatoes from the skin and seeds and mix them with an immersion blender together with all the other ingredients. Once the mixture is obtained, pass it through a large mesh sieve to obtain a silky pesto.

3) Bake the capocollo at a temperature of 150 ° for a few minutes, until it is crispy at the right point, but not burnt.

4) Cook the orecchiette and then drain them in a pan and stir them carefully over very low heat.

5) Pour a spoonful of smoked stracciatella onto the bottom of a serving dish, then place the portion of orecchiette on top.

6) Complete the dish with other stracciatella, the baked capocollo coarsely crumbled and tender basil leaves.