LA MOLISANA RECIPES

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Orecchiette Pugliesi n.30 La Molisana with cream of tomato confit cream , bread and crunchy almonds

RECIPES LA MOLISANA


Orecchiette Pugliesi n.30 La Molisana with cream of tomato confit cream , bread and crunchy almonds

 
PREPARATION

INGREDIENTS:

  • Cherry tomatoes   500g
  • Mixed herbs ( rosemary, thyme and oregano )   n. 4 tablespoons
  • Garlic cloves   n. 1 small teaspoon
  • Extra virgin olive oil   n. 2
  • Red pepper   n. 8 cucchiai
  • Parsley  
  • Crumbs stale bread  
  • Grated pecorino romano   100g
  • Almonds   n. 4 cucchiai
  • salt   100g
  • Brown sugar   qb
  • Zucchero di canna   n. 1 cucchiaino

INSTRUCTIONS:

Wash the tomatoes and cut them in half , lay them in a baking dish and season with herbs , salt , olive oil and a clove of crushed garlic , sprinkle with brown sugar and bake at 100 degrees for about an hour. Meanwhile collect in a container thechopped bread, the grated cheese and set aside.

In a frying pan brown 1 clove of garlic and chilli in 2 tablespoons of olive oil, remove from the pan and incorporate the toates bread and cheese , let cook for a few minutes . Toast the almonds and chop . Remove the tomatoes from the oven and pass them to the mixer until a creamy sauce .

Cook the Orecchiette Pugliesi 30 La Molisana in a plenty of boiling salted water , drain al dente , stir in the tomato sauce and finish , sprinkle the preparation with the chopped almonds and bread .

Recipe by Elena Castiglione