Orecchiette tricolore with Tuma del Trifulau Occelli®
400 g orecchiette pasta
150 g rocket
½ Occelli® Tuma del Trifulau
80 g bacon
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Bacon, rocket salad and Tuma del Trifulau Occelli®: these are the ingredients of these tri-coloured orecchiette, a first course that is as simple to prepare as it is tasty , colourful and beautiful to look at!
Clean the rocket by removing any damaged leaves, then rinse well and blanch it quickly. Keep it aside. Cut the Occelli® Tuma del Trifulau into small pieces and set aside.
Finely chop the shallot and dice the bacon . Then put the shallot to fry: when it is wilted, add the bacon cubes and sauté them for 3-4 minutes. Add the rocket, roughly chopped, stir well and turn off the heat.
Cook the orecchiette in boiling salted water, draining them while still “al dente” (To the bite) . Finish cooking the orecchiette by sauting them together with the rocket and pancetta: add the pieces of Tuma del Trifulau and stir well to mix and melt the cheese.
Per una versione vegetariana del piatto, sostituite la pancetta con dei pomodorini.
Finish with a splash of extra virgin olive oil and a little pepper to taste. Serve the orecchiette piping hot!
For a veggi version , replace bacon with cherry tomatoes .