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Recipe by
Discover the recipe for Apulian orecchiette with potato cream and crispy mortadella. A creamy and tasty dish that will delight every palate!
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Thinly slice the leek and dice the potato. In a pan, add a drizzle of Apulian extra virgin olive oil and sauté everything. Season with salt and black pepper, then cover with hot water and cook until the potatoes are soft. Blend the ingredients until smooth and keep warm.
Step 2 of 4: Cut the mortadella into cubes and brown it in a pan with a little Pugghia EVO oil. Once crispy, set aside half to garnish the finished dish.
Step 3 of 4: Cook the Apulian orecchiette in plenty of salted water. Drain al dente and transfer them to the pan with the potato cream and mortadella. Toss well to combine the flavors and achieve the perfect taste of pasta from Puglia.
Step 4 of 4: Plate the orecchiette and garnish with the crispy mortadella and a sprinkling of black pepper. This dish offers an authentic and flavorful Apulian experience, enhancing the quality of typical Apulian pasta.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
| Average values | Per serving260 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,527 kJ604 kcal | 972 kJ232 kcal |
| Fat | 9.02 g | 3.47 g |
| of which saturated fatty acids | 2.73 g | 1.05 g |
| Carbohydrates | 108.89 g | 41.88 g |
| of which sugars | 5.04 g | 1.94 g |
| Fibre | 5.28 g | 2.03 g |
| Protein | 21.61 g | 8.31 g |
| Salt | 0.16 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
