BURNT WHEAT “ ORECCHIETTE “ & “ CICATELLI “ PASTA WITH “ MONTANINI” TOMATO SAUCE AND HARD RICOTTA CHEESE
(Orecchiette e Cavatellli di Grano Arso con pomodoro e ricotta dura)
A peculiar pasta dish made in the Italian region of Puglia which is not widely known, even in Italy. It’s a part of la “cucina povera “ or the “ cooking of the poor”, a dish rooted in the traditions of the poorest rural families. Burnt wheat pasta is a peasant tradition that became a cultural gem in Puglia and considered a delicacy by foodies far and wide. A dish now done at SLOW FOOD cooking schools.
It was and still is the custom on the Tavoliere Plain to burn the wheat stubble after reaping. The remaining burnt grains of wheat were gathered and ground into a gray flour of the slightly smoky smell and pleasant nutty flavour. Nowadays, to reproduce the one-time scent and flavour of burnt wheat, the wheat grains are toasted and then grounded with safe methods.
Ingredients – 4 servings
320 g mixed brunt wheat pasta: 160 g “ orecchiette “ – 160 g “ cicatelli
380 g (2 jars x 190 g) MONTANINI TOMATO PASTA SAUCE WITH BASIL
few drops of MONTANINI Chilli flavoured extra virgin oil, at will
50 g hard ricotta cheese
Pour MONTANINI TOMATO PASTA SAUCE WITH BASIL in a skillet
Take a large pan of salted water and bring to boil with lid. Cook pasta until “ al dente “, drain reserving some of the pasta water
Return pasta in the skillet formerly prepared with MONTANINI TOMATO PASTA SAUCE WITH BASIL
Add reserved cooking water if required
Add a few drops of MONTANINI CHILLI FLAVOOURED EXTRA VIRGIN OLIVE OIL, at will
Gently toss for about 10/20 seconds until the sauce coats well on the pasta
Sprinkle with freshly grated hard ricotta cheese