Orecchiette with friggitelli, blueberries and burrata cream.Recipe

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https://www.lifegate.it/orecchiette-friggitelli-mirtilli-ricetta

Fresh and appetizing, this recipe allows you to combine seemingly distant ingredients, orecchiette and blueberries, in a creative way.

The sweet contrast of the blueberries makes the taste of the orecchiette with friggitelli more rounded and enveloping for the palate.

Scope Main door
Kitchen Italian
Portions 4
Total time 30 minutes

Ingredients  

Preparation

Start preparing the orecchiette with friggitelli, blueberries and burrata cream by boiling the orecchiette in plenty of lightly salted water.
La pasta in cottura © Beatrice Spagoni
Pasta being cooked © Beatrice Spagoni
In the meantime, wash the blueberries and the fritters, eliminate the central part with the seeds of the latter, then cut them into small pieces and brown them in a pan with 1 tablespoon of olive oil.
La preparazione dei friggitelli © Beatrice Spagoni
The preparation of friggitelli © Beatrice Spagoni
Meanwhile, blend the burrata with a spoonful of oil and a pinch of salt in the mixer glass until you obtain a cream.When the friggitelli have softened and slightly roasted, remove them from the heat.
La cottura dei friggitelli © Beatrice Spagoni
Cooking the friggitelli © Beatrice Spagoni
Cut the blueberries in half and place them in a bowl with the fry them, then add the drained pasta and mix gently, add the burrata cream and continue to mix.Perfume with a few basil leaves, sprinkle with a sprinkling of breadcrumbs and grated salted ricotta, then serve the orecchiette immediately.
Le orecchiette con friggitelli appena servite © Beatrice Spagoni
Orecchiette with friggitelli freshly served © Beatrice Spagoni

Curiosities and advice 

Friggitelli are small cone-shaped green peppers so called because they are normally cooked by frying them with olive oil.In the Agro Nocerino Sarnese they are called "friarielli", although in the rest of Italy "friarielli" means turnip tops.

Steps 

  • Boil the orecchiette in plenty of lightly salted water.
  • Wash the blueberries and the fritters.
  • Remove the central part with the seeds of the friggitelli, then cut them into small pieces and brown them in a pan with 1 tablespoon of extra virgin olive oil.
  • Blend the burrata with a spoonful of oil and a pinch of salt in the blender glass until you obtain a cream.
  • When the friggitelli have softened and slightly roasted, remove them from the heat.
  • Cut the blueberries in half and place them in a bowl with the fritters.
  • Add the drained pasta and mix gently.
  • Add the burrata cream and continue to mix.
  • Perfume with a few basil leaves, sprinkle with a sprinkling of breadcrumbs and grated salted ricotta.
  • Serve the orecchiette immediately with friggitelli, blueberries and burrata cream.
Licensed under: CC-BY-SA
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