Orecchiette with asparagus, cherry tomatoes, and cacioricotta on a bed of canestrato
x4
Ingredients for 4 people
300 g Orecchiette
400 g Cherry Tomatoes
150 g Cacioricotta
200 g Asparagus from Murgia
White onion, milk q.s.
2 Basil leaves
200 g Canestrato Pugliese
Procedure
Roughly chop the Canestrato Pugliese, add it to the milk, and melt over low heat, stirring to obtain a smooth and creamy mixture. Season with salt and pepper. Brown the chopped onion in a pan with a drizzle of EVO oil, add the cherry tomatoes, and let simmer over low heat. Cook the asparagus in boiling water after cleaning and washing them. Cook the Orecchiette in plenty of salted water, drain, and toss in the pan with the cherry tomatoes. Plate by spreading the Canestrato cream on the bottom, then the Orecchiette with tomatoes, and finish with a nest of asparagus. Garnish with Cacioricotta shavings and basil leaves.
Chef Salvatore Turturo, Vice President of the Puglia Regional Chefs Union.
