4 servings
25 minutes
Difficulty: easy
For the pesto:
- 400g San Marzano, or Grappolato tomatoes
- 1 bunch fresh basil
- 5g salt
- 100g nuts
- 1 celery stick
- 2 tbsp extravirgin olive oil
- 200g fresh ricotta
- 1 garlic clove
And:
- 320g orecchiette
- 300g smoked stracciatella
- 10 slices Martina Franca capocollo
Wash and lightly cut the skin of the tomatoes, then quickly boil them, for about two minutes. Drain and peel the tomatoes, getting rid of the seeds and skins, before blending with a handheld blender, adding in the rest of the ingredients. Once the mixture is smooth, run it through a tight colander to obtain a silky pesto.
Grill the capocollo for a few minutes at 150 degrees, until crispy but not burnt.
Cook the orecchiette, drain and transfer to the pan, adding the pesto.
Arrange the stracciatella at the bottom of a serving plate, then ladle out the orecchiette on top. Top with more stracciatella, crumbled capocollo and new basil leaves.
