Recipe
Baked Orecchiette with Ricotta, Sundried Tomatoes, and Friselle
Orecchiette is the famous pasta shape of Puglia and the region of Puglia is know as the “Garden of Italy”. This recipe, featured in season 1 episode 7 of Adam's Pasta Pilgrimage reflects both of these traditions in a modern vegetarian meal! Recipe by Adam Swanson
As seen on: Adam's Pasta Pilgrimage (Season 1: Episode 7)
Ingredients
- 1 packet San Remo Orecchiette
- 1 tbsp Olive Oil
- 1 200gm jar capers
- 2 cloves of garlic
- 1 jar sun dried tomatoes in oil
- 3 sprigs fresh mint
- 1 x 500g tub ricotta
- 1 packet friselle bread
- ½ bunch fresh Basil
- Salt
- Pepper
- Pecorino, to garnish
Instructions
- Cook pasta in boiling, salted water (approx. 5 mins).
- In food processor blitz oil, capers, garlic, sun dried tomatoes and mint
- If required add a little oil from the sun dried tomatoes jar.
- Blitz to a smooth sauce.
- Add heaped tablespoon fresh ricotta and blitz.
- Mix sauce into hot pasta and stir through to evenly coat the orecchiette.
- Crumble friselle bread and place into the base of a baking dish (this stops the pasta sticking to the dish).
- Top with pasta mix and spread evenly over crumbled friselle.
- Top with dollops of ricotta.
- Cover with layer of crumbled friselle (this traps the moisture in)
- Sprinkle with Pecorino cheese and bake in 200 degree oven for 15 minutes.