Orecchiette with asparagus, cherry tomato and cacioricotta cheese on a bed of canestrato cheese
x4
Ingredients for 4 people
300 g Orecchiette
400 g cherry tomatoes
150 g Cacioricotta cheese
200 g Murgia asparagus
white onion, milk to taste
2 basil leaves
200 g Apulia Canestrato cheese
Procedure
Coarsely chop Apulia Canestrato cheese, add it to the milk and melt on low heat, mix until you obtain a soft and homogeneous cream. Season with salt and pepper.
Sauté cut onion into a pan with a little extra virgin olive oil, add cherry tomatoes and let cook on low heat. Cook cleaned and washed asparagus in boiling water.
Cook Orecchiette in plenty of salted water, drain and toss in a sauté pan with cherry tomatoes. Place Canestrato cheese cream on the plate, then Orecchiette with cherry tomatoes and a nest of asparagus, then serve.
Decorate with Cacioricotta cheese flakes and basil leaves.
Chef Salvatore Turturo vice-president of the regional union of Apulia chefs.
