Tag: Stracciatella

Orecchiette with pesto with smoked stracciatella – Italian Cuisine

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.

Pappardelle recipe with turnip greens, stracciatella and anchovies – Italian Cuisine

Ingredients

800 g turnip greens
350 g pappardelle
150 g stracciatella
garlic
anchovies in oil
extra virgin olive oil
salt
pink pepper

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe for pappardelle with turnip greens, stracciatella and anchovies, clean the turnip greens and scald them in boiling salted water for 2-3 minutes. Drain them, keep the florets aside and blend the leaves with 85 g of oil, obtaining a bright green sauce.
Boil the pappardelle and, meanwhile, heat a drizzle of oil in a pan with 1 clove of crushed garlic. Drain the pasta and toss it in the pan with the tops kept aside and the green sauce. Complete the dishes with 1 spoonful of stracciatella, 2 anchovy fillets each and pink pepper

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Malloreddus recipe with savory and stracciatella sauce – Italian Cuisine

Ingredients

300 g cherries
300 g re-milled durum wheat semolina
250 g stracciatella di burrata
100 g tomato
80 g spring onion
saffron powder
extra virgin olive oil
savory
salt
pepper

Duration: 1 h 45 min

Level: Middle

Dose: 4 people

For the recipe of malloreddus with savory and stracciatella sauce, mix the semolina with 140 g
of slightly warm water, a pinch of salt and one of saffron. Work the mixture until it is homogeneous. Place it under a bowl and let it rest for 30 minutes. Then divide it into small loaves of 4-5 mm in diameter and cut them into pieces about 1 cm long. Pass them on the special tool (a sort of tiny chopping board in striped wood) by dragging them with your thumb so as to roll them up on themselves.
FOR THE SEASONING: Stone the cherries and cut them into pieces. Cut the tomato into pieces. Clean the onion. Slice it and brown it in a pan with 3 tablespoons of oil, a generous grinding of pepper and a sprig of savory minced. Add a ladle of water and, when it has evaporated, add the tomato, cherries and a pinch of salt.