Orecchiette pugliesi as pasta salad
Pasta salad made with orecchiette of Puglia and seasoned with products of primary choice
recipe given by our chef at .
For the dough:
1.5 Kg remilled semolina
750 ml water
For the sauce:
400 g tuna
1 kg pachino tomatoes
200 g corn
150 g arugula
100 ml extra virgin olive oil
600 g mozzarella
These ingredients are able to feed: 20persons
- This course is: Primo
- Difficult to prepare: FACILE
- is a typical course made in: PUGLIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
If you decide to buy ready-made orecchiette, this recipe is really simple, just cook them and then season with the above ingredients. But if you love the home-made pasta you can make yourself your orecchiette from Puglia (a very sunny region of southern Italy) following the original recipe at this link (the ones you buy at the supermarket are another thing ... unless you do not buy from somebody who makes them by hand).
Anyway, I leave you some suggestions for an optimal preparation of this pasta.
Cook the orecchiettte al dente, then drain and put them in cold water so they cool quickly and you do not cook them extra. Put the pasta in a bowl, very wide (this also makes it easy the cooling of pasta) and sprinkle with olive oil to keep the orecchiette separated.
Put in a bowl, the tomatoes into small pieces (if you wish, remove the seeds by placing the chopped tomatoes in a colander tiny and rinsing them under running water, so most of the seeds will go away), corn, tuna without conserving oil, basil and carrots previously cut very thin. Dress with oil and salt, then pour into the bowl of pasta in the meantime it has cooled. Mix well. Finally cut into cubes mozzarella and the arugula wash, then add them to pasta, complete with a little olive oil.