This orecchiette recipe is adapted from Sophie Grigson’s ” Taste of the Times” (1997).
Ingredients
- 8 oz orecchiette
- 1 onion sliced
- 3 tbsps olive oil
- 3 oz mozzarella diced
- 2 oz dolcelatte diced
- 1 oz parmesan freshly grated
- 1 tbps flat leaf parsley chopped
- salt & freshly ground black pepper to season
Servings:
Instructions
- Put a large pan of boiling salted water on the heat. Once it has come to a rolling boil cook the orecchiette according to packet instructions until al dente.
- Meanwhile fry the onions in 2 tbsps of the olive oil until lightly browned. Set aside to reheat once the pasta is cooked.
- Drain the pasta and while it is still piping hot tip into a bowl and toss with the cheeses, fried onions, pepper and a little bit of salt.
- Sprinkle with parsley and serve immediately.
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