Orecchiette with pesto sauce, spicy touch

30M

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

Pesto sauce

Chilli condiment sauce

Garnish

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.

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