A fresh, home-mede, colorful, exciting first dish which is easy to make and only takes a few easy steps
Today Chef Sara Lai proposes a new pasta format for our Dinner in 15 column: orecchiette.
Orecchiette is a type of fresh pasta typical of the Puglia region.
Unlike many other traditional types of pasta, orecchiette does not contain eggs.
They are made from remilled durum wheat flour, water and salt, making them perfect for vegans too.
Today we combine this wonderful pasta, which is much easier to make than you might think, with fresh asparagus, crispy guanciale and cherry tomatoes.
Orecchiette pasta with asparagus, guanciale bacon and cherry tomatoes paired with Podere Le Ripi "Amore e Follia" Toscana Rosso IGT
Asparagus sauce, Italian bacon and cherry tomatoes
Asparagus (stalks) 10
Italian bacon (guanciale) 100 grams
Black pepper as needed
Garlic clove 1
Cherry tomatoes 200 grams
Semolina flour 200 gr
Water 100 gr
LIVE DINNER IN 15' is the video format created by Mamablip, with chef Sara Lai and wine expert Filippo Bartolotta.