This dish is not traditional whatsoever and is a blend of both Northern and Southern Italian cuisine. Orecchiette and burrata originate from the Puglia region and pesto is a Genovese sauce BUT, they go together perfectly. The orecchiette shape is great for pesto because it creates a little nook for the sauce. The creaminess of the burrata is a delicious addition to this as well.
Pesto should be made with a mortar and pestle but you can use a food processor if you don’t have one.
Ingredients
- 140 g Orecchiette per person
- 130 g young Basil leaves
- 8 g Salt
- 60 g Parmigiano-Reggiano or Pecorino
- 350 g Olive Oil
- 20 g Pine Nuts (pumpkin seeds are a good alternative for nut allergies or you can leave this part out)
- 3 Garlic Cloves
- Burrata Cheese
Process
In a pot, cook Orecchiette in well salted, boiling water. Reserve a cup of the pasta water for later.
To make the pesto using a mortar and pestle, the order in which you grind your ingredients is very important.
1. Garlic and salt
2. Pine Nuts
3. Basil
4. Parmigiano or Pecorino
5. Olive Oil
If you are using a food processor you can still follow these steps but make sure you don’t over process the basil.
Transfer sauce to a bowl with a small amount of pasta water. Add the cooked Orecchiette and mix until pasta is coated in the sauce. Incorporating the pasta water will help the emulsification process.
Place burrata ball on top of your pasta, cut open (admire it’s beauty) and mix. Buon Appetito!
Note: This recipe makes enough sauce for about 5-6 people.