BURN WHEAT ORECCHIETTE WITH TOMATOES AND COURGETTE FLOWERS
INGREDIENTS FOR 3 PEOPLE
- Orecchiette 300 g
- Organic peeled tomatoes 350 g
- Basil to taste
- 20 Zucchini flowers
- Hard grated ricotta
- 1 clove garlic
- Extra virgin olive oil to taste
- Salt to taste
PREPARATION
Take a large pan and brown a clove of unpeeled garlic in the oil. Remove the browned garlic, add the Organic Whole Peeled Tomatoes to the pan and mash them.
Cut the courgette flowers into julienne strips, and add them to the pan with some basil leaves.
Cook the courgette flowers in salted boiling water for a few minutes, then add the orecchiette. Once the orecchiette are ready, drain everything and toss in the sauce.
Serve the orecchiette and sprinkle them with plenty of grated hard ricotta on top.
