Seasonal Pasta for October, 2020

This was a recipe that many of us had when on our tours in Puglia with Peppe Zullo.  This meal is a very simple, plant based, entree for those who are looking for alternatives.  It is a wonderful old world peasant meal. 

 

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)

Serves 4

 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

Salt

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.