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Recipe Orecchiette Cime di Rapa and sausages


Ingredients for 4 persons :

  • 4 sausages to fry from your butcher
  • 320gr of Orecchiette de Santamaria*
  • 1 jar of Pesto Cime di Rapa from Pesto Puglia*
  • Organic Olive Oil Masseria Calongo*
  • Coarse Salt Riserva del Mare *
  • ¼ glass of white wine
  • 15-20gr of grated Parmesan *
  • Chilli Olive Oil*

* Products available at MO Tra Mozzarelle & Olive

Orecchiette Cime di Rapa

  1. Cut the sausages into pieces 1.5 to 2cm long
  2. In a frying pan put a bottom of Organic Olive Oil Masseria Calongo
  3. When the oil is hot, brown your sausages and brown them. If necessary, cover with a lid halfway through.
  4. At the same time put water to heat, and salt with the coarse salt Riserva del Mare
  5. Cook the Orecchiette de Santamaria
  6. At the same time pour the Pesto Cime di Rapa from Pesto Puglia into a salad bowl. Add the parmesan and mix, set aside.
  7. At the end of the cooking of the Orecchiette, take a ½ ladle of cooking water and add this water to your pesto & parmesan mixture and stir.
  8. When the sausages are well grilled, deglaze with white wine, let simmer so that the alcohol evaporates. Add the drained orecchiette and sauté them for a few seconds.
  9. Pour the orecchiette and sausages into the salad bowl, mix and serve.
  10. Enjoy your meal !

Variant :

  • In the pure tradition, the recipe includes chilli. If you like the spicy side add to your sausages a red pepper cut into thin rings
  • When you don't have chilli on hand, use Chilli Olive Oil*
Posted in: Cooking recipes

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