Discover this Apulian recipe with handmade orecchiette, sun-dried tomato pesto, burrata and taralli. A journey through the authentic flavors of Puglia.
Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Prepare the pesto: in a blender, add the sun-dried tomatoes, fresh basil, almonds and plenty of Apulian extra-virgin olive oil. Blend until you obtain a velvety, smooth cream.
Bring a pot of salted water to a boil and cook the orecchiette according to the times shown on the package. Before draining, reserve a ladleful of the cooking water.
Transfer the orecchiette to a large pan with the pesto. Add the cooking water little by little and mix gently over low heat to blend the flavors well.
Arrange the orecchiette on plates and finish with fresh burrata, cut in half or gently torn apart by hand.
Finish with a generous handful of crushed taralli to add crunch and a rustic touch.
Italia, Puglia
| Energy (kcal) | 333.93 |
| Carbohydrates (g) | 40.61 |
| of which sugars (g) | 3.04 |
| Fat (g) | 13.94 |
| of which saturates (g) | 4.31 |
| Protein (g) | 11.24 |
| Fibre (g) | 2.68 |
| Salt (g) | 0.33 |
