Orecchiette tricolore with Tuma del Trifulau Occelli®

Orecchiette tricolore with Tuma del Trifulau Occelli®

Main course                              


25 minutes




400 g orecchiette pasta

150 g rocket

½ Occelli® Tuma del Trifulau

1 shallot

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 .