Orecchitte
By Lorenzo Loseto
1.15 h
4 raciones
Difficulty:
Media
Ingredients
400 g orecchiette pasta
2 tablespoons tomato concassé
150 g fresh boletus edulis
4 tablespoons stracciatella cheese
4 large basil leaves
1 tablespoon chopped mint
12 ears of watercress
1 chopped garlic clove
1 chopped shallot
1 tablespoon butter
1 tablespoon black olives
¼ cup white wine.
PREPARATION
Sauté the shallots and garlic in olive oil and butter, add the tomatoes and boletus and cook for 5 minutes.
Deglaze with white wine and add the herbs, butter and boiled pasta. Cook until hot.
Plate the pasta and finish with the straciatella cheese, parmesan and watercress.
PLATING
Plate the pasta and finish with the breadcrumbs and more herbs.
