Pastificio Artigiano Cav. Giuseppe Cocco

Recipes › Indulgent Recipes › Orecchiette with Ricotta Cream, Guanciale, and Pistachio

Orecchiette with Ricotta Cream, Guanciale, and Pistachio

Orecchiette are the quintessential pasta shape of Apulian tradition. In this recipe, we serve them with ricotta and cherry tomatoes, paired with specialties from other regions: guanciale from Amatrice and Bronte pistachios. The result is a simple yet authentic combination with perfectly balanced flavors.

PREPARATION
TIME

20-25 Minuti

INGREDIENTS
FOR

4 Servings

PASTA FORMAT USED

I Caserecci
N.59 ORECCHIETTE

Ingredients

400 g Orecchiette
250 g Cow’s milk ricotta
4 Thin slices of guanciale
4 Cherry tomatoes
20 g Bronte pistachios
100 g Milk

Step-by-Step preparation

Step 1 / 4
Blend the ricotta with the milk until smooth and creamy. Roast the cherry tomatoes in the oven. Cook the pasta in plenty of salted water.
Step 2 / 4
Toast the guanciale and roughly chop the pistachios and roasted cherry tomatoes.
Step 3 / 4
Toss the pasta with the ricotta cream and cherry tomatoes. Plate and finish with the crispy guanciale and pistachios.
Step 4 / 4
Plate and serve.
Scorri la Ricetta

Alternatively, you can use

La Pasta di una Volta
N°84 FETTUCCIA ANTICA

N.84 FETTUCCIA ANTICA

I Caserecci 250g
N°55 MAFALDA

N.55 MAFALDA

I Caserecci
N°97 ZITA TAGLIATA

N.97 ZITA TAGLIATA

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