Рет қаралды 70,970
From the skilled hands of Mimina, Lucrezia and Vittoria discover the techniques and stories behind "orecchiette", the fresh pasta from Bari that has become the gastronomic flag of the whole of Puglia. After the classic version with tomato and cacioricotta, Domingo Schingaro, a Michelin star at the Due Camini Restaurant, presents his twist with new textures and smoky hints. Ready to get your hands on flour!
In collaboration with Mulino Caputo www.mulinocapu...
Special thanks to Borgo Egnazia www.borgoegnaz...
INGREDIENTI/INGREDIENTS
4 pax
Per l'impasto/For the dough
Semola di grano duro/Durum wheat semolina 400 g
Acqua tiepida/Warm water 200 g
Per la salsa classica/For the classic sauce
Pomodorini Reggina/Reggina cherry tomatoes 500 g
Foglie di basilico/Basil leaves qb/to taste
Spicchiò d’aglio/Clove of garlic 1
Cacioricotta stagionato/Cacioricotta cheese 100 g
Olio evo/Evo oil qb/to taste
Per la salsa affumicata/For the smoky sauce
Cacioricotta stagionato/Cacioricotta cheese 200 g
Panna/Cream 100 g
Latte/MIlk 50 g
Melanzane/Eggplant 2
Erbe aromatiche/Aromatic herbs qb/to taste
Pomodorini/Cherry tomatoes 300 g
Olio evo qb/to taste
Spicchio d’aglio 2
Origano qb/to taste
Watch all the videos of the "Original vs. Gourmet" series: • Linguine agli scampi: ...
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