Orecchiette with Asparagus, Italian Bacon and Cherry Tomatoes | 15 Minute Recipe

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. 

Colourful, fun and tasty, this dish pairs perfectly with 'Amore e Follia di Podere le Ripi', which our Mamablip wine expert, Filippo Bartolotta, uncorks and pours in the company of the chef.

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

Orecchiette pasta
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.

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