Orecchiette with pesto sauce, spicy touch
Orecchiette with pesto sauce, spicy touch
30M
30M
4
4
Genoese pesto is a simple and quick first course of Ligurian cuisine. Garofalo offers you an original recipe with spicy notes and orecchiette pasta.
Genoese pesto is a simple and quick first course of Ligurian cuisine. Garofalo offers you an original recipe with spicy notes and orecchiette pasta.
Genoese pesto is a simple and quick first course of Ligurian cuisine. Garofalo offers you an original recipe with spicy notes and orecchiette pasta.
Ingredients
Ingredients
480 g Garofalo Orecchiette
Pesto sauce
120 g arugula
200 g Thai basil
100 g grated Grana Padano
30 g extra virgin olive oil
Fleur de sel
Chilli condiment sauce
30 g SAVORA mustard 40 g of chilli jam
1 Peperoncino from Calabria (if not a bird's eye chili)
15 g of balsamic vinegar
Garnish
1 piece of Grana Padano
1 small tray of red Shiso
Method of Prepration
Method of Prepration
PREPARATION OF PESTO: Blanch arugula and basil in boiling salted water for 20 seconds. Drain. Put in the blender; add grated Grana Padano, olive oil and a pinch of fleur de sel. Mix, making sure to leave some lumps.
PREPARATION OF CHILI CONDIMENT SAUCE: In another blender, mix the Savora mustard, chilli jam and bird's eye pepper until it becomes a smooth condiment. Put in a pipette for plating.
PREPARATION OF PASTA: Cook the Garofalo Orecchiette for 11 min in a large amount of boiling salted water. Drain in a bowl and take off the heat, add the pesto, salt and pepper.
PLATING AND PRESENTATION: Plate in the centre of a plate. Decorate with a few drops of Condiment sauce all around the Garofalo Orecchiette. Grate some Grana Padano and place some red Shiso leaves.
PREPARATION OF PESTO: Blanch arugula and basil in boiling salted water for 20 seconds. Drain. Put in the blender; add grated Grana Padano, olive oil and a pinch of fleur de sel. Mix, making sure to leave some lumps.
PREPARATION OF CHILI CONDIMENT SAUCE: In another blender, mix the Savora mustard, chilli jam and bird's eye pepper until it becomes a smooth condiment. Put in a pipette for plating.
PREPARATION OF PASTA: Cook the Garofalo Orecchiette for 11 min in a large amount of boiling salted water. Drain in a bowl and take off the heat, add the pesto, salt and pepper.
PLATING AND PRESENTATION: Plate in the centre of a plate. Decorate with a few drops of Condiment sauce all around the Garofalo Orecchiette. Grate some Grana Padano and place some red Shiso leaves.
For bulk orders
For bulk orders
