Ingredients
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
Preparation
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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.
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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.
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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.
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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.
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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.
