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Recipe by
Discover the recipe for Pugghia orecchiette with ricotta, lemon and hazelnut granules. A fresh, fragrant dish that brings the authentic taste of Puglia!
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 5: Mash the ricotta on a plate and mix with salt, pepper and grated lemon zest.
Step 2 of 5: Cook the orecchiette in plenty of salted water and drain when al dente.
Step 3 of 5: Toss the orecchiette with the ricotta, adding a spoonful of cooking water to obtain a smooth cream.
Step 4 of 5: Plate and finish with a sprinkle of lemon zest and hazelnut granules.
Step 5 of 5: Serve immediately and enjoy the authentic flavor of Puglia!
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products and Tree nuts
In gray: not detectedDetected
| Average values | Per serving246 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,257 kJ539 kcal | 917 kJ219 kcal |
| Fat | 17.24 g | 7.01 g |
| of which saturated fatty acids | 5.46 g | 2.22 g |
| Carbohydrates | 76.14 g | 30.95 g |
| of which sugars | 7.04 g | 2.86 g |
| Fibre | 4.53 g | 1.84 g |
| Protein | 18.92 g | 7.69 g |
| Salt | 0.05 g | 0.02 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.
