Puglia, a region in Southern Italy, is known as ‘The Garden of Italy’. Blessed with rolling hills and fertile stories, Puglia is ideal farming land for vineyards, olive orchards and grain growing, and provides 75% of the country’s food and vegetables. Adam heads to the Alberobello markets to discover local produce to use with orrechiette, the most common pasta type in Puglia. He also visits an Italian bakery to learn how to make traditional Italian bread. Adam’s journey in Puglia is all about fresh, local produce, and he uses cheeses, vegetables, bread and local pasta to create many classic Puglian dishes that can be recreated in an Australian kitchen. The Puglian landscape is so different from many of the others we’ve seen so far, and demonstrates the cultural variety that each region brings to Italy.
Episode 7 – Puglia: Videos
Baked Orrechiette with Ricotta and Sundried Tomatoes
Baked Orrechiette with Ricotta and Sundried Tomatoes Recipe
IngredientsSan Remo Reg No43 Orrechiette 500g
Pecorino, to garnish
½ bunch fresh Basil
500g tub ricotta
1 packet friselle bread
1 tbsp olive oil
200g jar capers
1 jar sun dried tomatoes in oil
3 sprigs fresh mint
- Cook pasta in boiling, salted water (approx. 5 mins).
- In food processor blitz oil, capers, garlic, sun dried tomatoes and mint.
- If required add a little oil from the sun dried tomatoes jar.
- Blitz to a smooth sauce.
- Add heaped tbsp fresh ricotta and blitz.
- Mix sauce into hot pasta and stir through to evenly coat the Orrechiette.
- Crumble friselle bread and place into the base of a baking dish (this stops the pasta sticking to the dish).
- Top with pasta mix and spread evenly over crumbled friselle.
- Top with dollops of ricotta.
- Cover with layer of crumbled friselle (this traps the moisture in)
- Sprinkle with pecorino cheese and bake in 200 degree oven for 15 minutes.
Preparation Time: 15 mins
Cooking Time: 15 mins
Meal Occasion: Main course