WHOLEMEAL ORECCHIETTE

INGREDIENTS

FOR THE WHOLE WHEAT ORECCHIETTE

700g 7 Grain Mix
300g SEMOLA RIMACINATA
600g water
Salt

FOR THE CHERRY TOMATO SAUCE

80g yellow cherry tomatoes
2 basil leaves

FOR THE AUBERGINE MEATBALLS

2 aubergines
50g pecorino cheese
100g breadcrumbs
Mint
1 egg
Salt
Pepper
Cow’s ricotta cheese
5 Creole peppers
Salt
Pepper
Parmesan cheese
1 red tomato
Extra virgin olive oil
Seed oil for frying the aubergine patties

 

PROCEDURE

FOR THE ORECCHIETTE

  • Knead the two flours with salt and water and mix well.
  • Let them rest for 30 minutes and then shape them as desired.

FOR THE AUBERGINE MEATBALLS

  • Bake the aubergines in the oven for about 30 minutes at 180 degrees, peel and chop them and then mix them with pecorino cheese, eggs, breadcrumbs and mint, correcting with salt and pepper.
  • Mix well, after a period of rest, give the spherical shape, and fry the meatballs.

FOR THE YELLOW TOMATO SAUCE

  • Fry the yellow tomato with onion and garlic, add the basil leaves and cook for about 30 minutes. Blend and sieve to remove skin and seeds.

FOR THE RICOTTA

  • Stir in salt, pepper and oil.

FOR THE DISH

  • Cook the orecchiette pasta with the sliced red tomato, the meatballs, the yellow tomato sauce and a little Parmesan cheese.
  • To give a little succulence, gratinate in the oven.
  • Finally serve on a base of creamy ricotta cheese.

Nazionale Italiana Cuochi (NIC) - RECIPES

Contacts

Contact us for more information

Via Renazzo, 67 - 44045 Renazzo (Fe)

+39 051 900003 - Fax +39 051 909210

Email: info@pivetti.it

Pivetti PEC (certified email): molinipivettispa@cgn.legalmail.it

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