Orecchiette with spinach pesto, speck, and stracciatella

Orecchiette with Spinach and Hazelnut Pesto, Speck, and Stracciatella

Ingredients

• 200g of Pugghia Orecchiette
• 100g fresh spinach
• 50g toasted hazelnuts
• 50g speck
• 100g stracciatella
• 4 tablespoons of Pugghia Apulian extra virgin olive oil
• Salt and pepper to taste

Preparation

The preparation of this dish requires care and attention to detail to ensure that each ingredient expresses its best flavor. Follow these steps calmly and precisely, and the result will be a dish worthy of the best Apulian traditions.

1. Prepare the Spinach and Hazelnut Pesto

• Thoroughly wash 100g of fresh spinach under cold running water and gently pat them dry with a kitchen towel.
• Transfer the spinach to a food processor along with 50g of toasted hazelnuts and 4 tablespoons of Apulian extra virgin olive oil.
• Add a pinch of salt and, if you prefer, a light grating of parmesan to intensify the flavor.
• Blend until you obtain a smooth and even cream. If necessary, add another drizzle of oil to achieve the desired consistency.
• Transfer the pesto to a bowl, cover it with a thin layer of oil to prevent oxidation, and set it aside.

2. Cook the Orecchiette

• Bring a large pot of generously salted water to a boil.
• Add 200g of artisanal Apulian orecchiette and stir gently to prevent them from sticking together.
• Cook them for the time indicated on the package (generally 10-12 minutes for dry pasta, 4-5 minutes for fresh pasta).
• Taste them a minute before the end of cooking to ensure they are al dente.
• Once ready, drain them, reserving a ladleful of the cooking water, which will be used later to emulsify the pesto.

3. Prepare the Crispy Speck

• Cut 50g of speck into thin strips.
• Heat a non-stick pan without adding oil.
• Add the speck and brown it over medium heat until it becomes golden and crispy. Stir occasionally to ensure even cooking.
• Transfer the speck to a plate covered with paper towels to remove any excess fat.

4. Emulsify the Orecchiette

• Return the drained orecchiette to the still-warm pot.
• Add the spinach and hazelnut pesto prepared earlier.
• Add a ladleful of the orecchiette cooking water to better combine the sauce.
• Stir gently over low heat for about 1 minute, so that the pesto evenly coats each orecchietta.

5. Plate and Complete the Dish

• Distribute the orecchiette into serving plates.
• Add the crispy speck on top, distributing it evenly.
• Complete the dish with 100g of Apulian stracciatella, gently adding it over the orecchiette without mixing, so as to preserve its creaminess.
• If desired, add a drizzle of Apulian extra virgin olive oil and a sprinkle of freshly ground black pepper.

The dish should be served immediately, hot, to best appreciate the creaminess of the stracciatella, the crispness of the speck, and the freshness of the spinach and hazelnut pesto.

Tips for a Perfect Result

If you want to add a touch of acidity that contrasts with the sweetness of the stracciatella, you can add a light grating of organic lemon zest before serving.

Now all that's left is to sit down at the table and let yourself be enveloped by the authentic flavors of this recipe that celebrates Apulian tradition with a touch of originality. 🍝✨

Recommended Pairings

To accompany the orecchiette with spinach pesto, hazelnuts, crispy speck, and stracciatella, we recommend a fresh and aromatic white wine, such as a Fiano di Avellino or a Greco di Tufo. If you prefer to stay in Puglia, an Apulian Verdeca or a Bianco Locorotondo DOC are authentic choices that enhance the delicate pesto and the creamy stracciatella. For an elegant touch, opt for a Metodo Classico Brut. Avoid structured red wines or overly sweet whites, which could overpower the delicate flavors of the recipe. 🍝🥂

Curiosities about Italian Pasta

Italian pasta is appreciated worldwide for its versatility and unique taste. Orecchiette, in particular, have a long Apulian tradition and are often handmade by local women. We at Pugghia follow this ancient tradition by producing our artisanal orecchiette with passion and attention to every detail. Each piece is crafted with care, respecting the original recipe, using only high-quality ingredients, and ensuring slow drying at low temperatures. This process preserves the properties of the grain and gives the artisanal orecchiette an authentic and unmistakable flavor. Every bite tells the story of a tradition passed down through generations, combining quality, passion, and authenticity in a single dish.

FAQ

1. Can I substitute stracciatella with another cheese?
Yes, if you don't have stracciatella, you can use burrata or buffalo mozzarella. Both will maintain similar creaminess and a delicate flavor.

2. Is it possible to prepare the spinach pesto in advance?
Absolutely! The pesto can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container, covered with a drizzle of extra virgin olive oil.

3. Should the orecchiette be fresh or dry?
You can use both variations, but fresh orecchiette have a softer texture that pairs perfectly with the pesto and stracciatella.

4. What is the secret to perfectly crispy speck?
Cook the speck in a non-stick pan without adding oil, over medium-low heat, until it becomes golden and crispy.

5. How can I make the recipe vegetarian?
You can simply omit the speck or replace it with crispy sun-dried tomatoes or toasted almond flakes.

6. Can the seasoned orecchiette be frozen?
No, it is not recommended to freeze pasta already seasoned with pesto and stracciatella, as these ingredients may lose their original texture.

Shop for Recipe Products from Pugghia.it

• Buy Apulian Orecchiette
• Buy Apulian Extra Virgin Olive Oil