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Recipe by
Discover the gourmet recipe for Pugghia red wine orecchiette, with ricotta and beet cream. An irresistible Apulian dish, ideal for impressing at the table!
Portion: the weight of the ingredients divided by 4 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 5: Blend the cooked beetroot with the ricotta until you get a smooth and homogeneous cream. Add salt to taste and, if you prefer, a drizzle of Pugghia EVO oil for a silkier texture.
Step 2 of 5: Cook the Pugghia red wine orecchiette in plenty of salted water for 8-10 minutes. Set aside a little cooking water.
Step 3 of 5: Crumble the friselle and toast them in a pan with a drizzle of Pugghia EVO oil until golden.
Step 4 of 5: Dress the orecchiette with the ricotta and beet cream, adding cooking water if needed to achieve the desired consistency.
Step 5 of 5: Garnish the orecchiette with toasted friselle, fresh basil and a grind of black and pink pepper. Pair the dish with a glass of rosé wine to enhance the delicate flavors of the dish.
In summary: Not suitable for vegans · Contains lactose · Nickel to be checked · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving258 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,375 kJ568 kcal | 922 kJ220 kcal |
| Fat | 12.26 g | 4.76 g |
| of which saturated fatty acids | 4.48 g | 1.74 g |
| Carbohydrates | 87.68 g | 34.05 g |
| of which sugars | 7.8 g | 3.03 g |
| Fibre | 4.12 g | 1.6 g |
| Protein | 18.93 g | 7.35 g |
| Salt | 0.21 g | 0.08 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.
