Homemade Orecchiette with Nut Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 321 mg | (8 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 3 g |
Ingredients
- For Orecchiette
- 200 grams Semolina flour
- 100 grams Pastry flour
- salt
- For the nut sauce
- 100 grams Walnut
- 20 grams Pine nuts
- ½ bunch parsley
- ½ garlic clove
- 50 grams Ricotta cheese
- 2 Tbsps olive oil
- salt
- peppers (freshly ground)
- 1 bunch cilantro
Preparation steps
For the orecchiette: In a bowl, mix the durum wheat semolina with the flour. Gradually pour in the water, kneading until the dough is pliable. Divide the dough into finger-length ropes, and cut 2-3 mm (approximately 1/8-1/4 inch) slices. Using a lightly floured thumb, indent the noodles so they look like little ears. Spread the noodles on a clean kitchen towel and loosely cover with a second cloth. Allow to dry overnight.
For the nut sauce: Toast the nuts in a dry frying pan until golden and fragrant. Remove and allow to cool. Chop coarsely. Rinse the parsley, shake dry, and crush with the nuts, garlic and salt in a mortar. Blend in the ricotta and oil, and season with salt and pepper to taste. Rinse the cilantro, shake dry and finely chop. Stir into the nut sauce.
Cook the orecchiette in a large pot of boiling salted water until al dente, about 5 minutes. Toss with the nut sauce. Divide between warm plates and serve immediately.
