Orecchiette salad, tomatoes, mozzarella


For the orecchiette

  • 200 g durum wheat flour
  • 15 g basil leaves
  • 100 g of water
  • flower of salt

For “poor man’s parmesan”

  • 65 g of white bread crumbs
  • 1 onion
  • 1 peeled garlic clove
  • juice of 1/2 lemon

  • 1/2 bunch of parsley
  • olive oil

For the salad

  • 3 large heirloom tomatoes
  • 1 buffalo mozzarella
  • olive oil

  • 3 sprigs of basil


  1. Chop the basil leaves. Place the flour in a bowl and make a well in the center. Pour in the water and 1 pinch of fleur de sel, mix. Add the chopped basil. Knead for 5min. The dough should be soft but not sticky.

  2. On a floured work surface, cut the dough into several pieces. Roll each piece to form long sausages approximately 1 cm in diameter. Cut each sausage into 1 cm pieces. Place a round-edged knife in the center of each so that the dough wraps around it. Remove the dough from the knife and turn it over a finger to form a small hollow.

  3. Bring salted water to a simmer in a large saucepan and add the orecchiette. After 3 minutes of cooking, remove them with a slotted spoon. Place them in a salad bowl with a little olive oil.

  4. Crumble the bread crumbs. Peel and chop the onion. Chop the garlic. Brown the onion in a pan with a little olive oil. Add the bread crumbs and brown. Add the lemon juice, garlic and chopped parsley, add salt and pepper and remove from the heat.

  5. Cut the tomatoes into large cubes. Mix them with the orecchiette, add the mozzarella pieces, the “poor man’s parmesan”, sprinkle with basil, salt and pepper.

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