Orecchiette with Burnt Wheat with Pesto, Confit Cherry Tomatoes and Burrata

Gourmet Orecchiette with Burnt Wheat, Pesto, Confit Cherry Tomatoes and Burrata

When tradition meets creativity: orecchiette with burnt wheat with basil pesto, confit cherry tomatoes and Apulian burrata are a dish that enhances the authentic flavors of Puglia pasta . Thanks to the unique taste of burnt wheat and the freshness of the typical ingredients, every bite is a journey through the flavors of typical Apulian pasta . Discover how to prepare this delight using the best Puglia products!

Ingredients for a typical Apulian dish

• 400 g of orecchiette with burnt wheat, the real typical pasta from Puglia
• 200 g cherry tomatoes
• 200 g of fresh Apulian burrata
• 50 g fresh basil
• 50 g of almonds or pine nuts
• 50 g grated parmesan cheese
• 1 clove of garlic
• Pugghia extra virgin olive oil to taste
• Salt and pepper to taste
• Sugar to taste (for the confit tomatoes)
• Fresh basil leaves for garnish

Instructions for preparing typical Apulian pasta

1. Preparation of the Confit Cherry Tomatoes

Preheat the oven to 140°C. Cut the cherry tomatoes in half and place them on a baking sheet lined with parchment paper. Season with Pugghia extra virgin olive oil , a pinch of salt, pepper and a light dusting of sugar. Bake for about 90 minutes, until the tomatoes are wilted but still juicy. Set aside.

2. Preparation of Basil Pesto

Meanwhile, prepare the basil pesto. In a blender, combine the basil leaves, almonds or pine nuts, grated parmesan cheese and garlic clove. Blend everything, slowly adding Pugghia extra virgin olive oil until you get a creamy consistency. Season with salt and pepper to taste.

3. Cooking Orecchiette with Burnt Wheat

Cook the orecchiette with burnt wheat in plenty of salted water. This pasta from Puglia has a unique smoky flavor, perfect for balancing the sweetness of the confit tomatoes and the freshness of the burrata. Drain them al dente and season them immediately with the basil pesto.

4. Plating

Divide the orecchiette with the basil pesto onto the plates. Add the confit cherry tomatoes on top of the pasta and, in the center of each plate, place a piece of Apulian burrata. Finish with a fresh basil leaf and a generous drizzle of Pugghia extra virgin olive oil .

Tips for a perfect pasta from Puglia

For an extra touch, you can add some parmesan flakes or a sprinkling of freshly ground black pepper. This recipe highlights the typical products of Puglia and their authentic flavor, thanks to the extra virgin olive oil Pugghia, the true protagonist of the dish.

Conclusion

Orecchiette al grano arso with basil pesto, confit cherry tomatoes and burrata pugliese are a celebration of the culinary tradition of Puglia. This simple but flavorful dish brings to the table the authenticity of typical pasta from Puglia and the passion of our land. Try the recipe and discover how extra virgin olive oil Pugghia can make the difference in your dishes!