Orecchiette di grano arso con cime di zucchini
“Burnt Wheat” Orecchiette Pasta with Courgetti Tops
Take the small leaves from the zucchini plant, choosing the most tender parts and the smallest leaves (the filaments should be removed from the larger leaves)
200 grams orecchiette (di grano arso or regular orecchiette)
500 grams tender courgetti leaves and shoots
2 garlic cloves
Aged sheep’s milk ricotta cheese (ricotta salata)
Extra virgin olive oil
A touch of chili pepper to taste
Cook the vegetables in ample salted water.
When cooked, add the orecchiette pasta to the same pot.
In a pan, fry the garlic in oil until soft.
When the orecchiette are almost done, drain everything and saute well in a pan with the garlic and oil to the point that almost a cream forms.
Serve with grated aged ricotta or cubed.