Orechiette with Burrata, Capocollo, Pistachios & Cherry Tomatoes.
One of my favourite pasta dishes, from Puglia in the South of Italy. It’s beautiful, simple, perfection. Enjoy.
Serves 2
Equipment.
sharp knife & chopping board
large saucepan with lid
medium saucepan/sauté pan
wooden spoon
Ingredients.
200g orechiette pasta
About 50g Capocollo di Martina Franca, or any cured pork you can get your hands on
A few tbsp good quality olive oil
Salt, for pasta water & seasoning
250g yellow cherry tomatoes, halved
2 small burrata, or you could use 1 larger one, halved
2 tbsp pistachios, finely chopped
Method.
Bring a large saucepan of water to the boil. Season with salt - be generous, it should taste like the Mediterranean sea!
Add your pasta to the water and cook until al-dente. It’s usually around 12mins for orechiette as its a little thicker than other varieties, but check the packet instructions for precise timing
Meanwhile, cut your capocollo into thin strips and fry in a little oil for 2-5mins
Once crispy, remove from the pan and set aside. Add the cherry tomatoes to the same pan, with another glug of olive oil, and a sprinkle of salt. Cook for around 5 mins to soften, then add a couple of tablespoons of pasta water to help create a silky sauce
Once the pasta is cooked but still firm, drain it and add to the tomatoes. Continue cooking for another 2mins until the pasta is coated in the sauce and cooked through
Serve the pasta with the crispy capocollo on top, the burrata (broken open) and some chopped pistachios. Finish with a little drizzle of olive oil & serve
