Orecchiette with pesto sauce, spicy touch
Genoese pesto is a simple and quick first course of Ligurian cuisine. Garofalo offers you an original recipe with spicy notes and orecchiette pasta.
480 g Garofalo Orecchiette
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
1 piece of Grana Padano
1 small tray of red Shiso
- 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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