How to make orecchiette alla leccese, a typical Salento recipe with tomatoes and ricotta, complete guide to the preparation in detail.
Ingredients for 4 people
- 300 gr orecchiette
- 400 gr ripe tomatoes
- 50 gr ricotta
- 1 bunch of basil
- 1 bunch of parsley
- 4 tablespoons of extra virgin olive oil
- salt
- sugar
Preparation of leccese orecchiette
Boil the water in a pot and dip the tomatoes to scald them, drain them and remove the external skin and internal seeds, finally passing them through the vegetable mill.
Wash basil and parsley, chop them both, then grate the ricotta, part cut it into small sheets.
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Heat oil in a pan, add the tomatoes, a pinch of salt and one sugar, cook over high heat for fifteen minutes, stirring frequently with a wooden spoon.
At the end of cooking, add basil and parsley.
Bring the water to a boil in a pot with a spoonful of salt and cook the orecchiette, then drain and put them in the pan containing the sauce prepared previously.
Finally add the ricotta, mix well and serve.
