Flow rate
First courses
Duration
25 minutes
Difficulty
Easy
Ingredients
- 400 g of orecchiette
- 150 g of rocket
- ½ Tuma del Trifulau Occelli®
- 1 shallot
- 80 g of bacon
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Preparation
Pancetta, rocket and Tuma del Trifulau Occelli®: here are the ingredients of these tricolor orecchiette, a first course that is as simple to prepare as it is succulent and also colorful and beautiful to look at!
Procedure
Clean the rocket, removing any damaged leaves, then rinse it well and blanch it quickly. Then set it aside. Cut the Tuma del Trifulau Occelli® into small pieces and set it aside as well.
Finely chop the shallot and dice the bacon. Then fry the shallot: when it is wilted, add the bacon cubes and sauté them in the sauce for 3-4 minutes. Also add the roughly chopped rocket, mix well and turn off the heat.
Cook the orecchiette in boiling salted water, draining them while still al dente. Finish cooking by sautéing them with rocket and bacon: also add the pieces of Tuma del Trifulau and mix everything well to combine and melt the cheese.
Finish with a drizzle of extra virgin olive oil and a little pepper to taste. Serve the orecchiette piping hot!
For a vegetarian version of the dish, replace the bacon with cherry tomatoes.
