autumn strudel, salty and light
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Borage Orecchiette with tomatoes and almonds
ingredients
servings
3
Datterino tomatoes
250 grams
Borage
40 grams
Onions
1 half
Almonds
40 grams
Extra virgin olive oil
to taste
Iodized salt
to taste
Pepper
to taste
Orecchiette, pasta
120 grams
first courses from Italy
Borage Orecchiette with tomatoes and almonds
Borage Orecchiette with tomatoes and almonds
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
There's the flavor and warmth of Puglia in this dish. Beyond any kind of stereotype.
preparation
step 1
Put the pot on the fire in which to cook the orecchiette.
step 2
Meanwhile, cut into thin slices onion and saute do it with a tablespoon of oil in a frying pan. Mix colors and when you add a pinch of salt.
step 3
Wash the tomatoes and cut spicchietti. Add them to the onions in the pan, mixing, wet with a pasta cooking water ladle and cook over high heat for 5-6 minutes.
step 4
Shrink borage into thin strips and keep her flowers to decorate the dish. Merge borage tomatoes, stir and sauté for 4-5 minutes.
step 5
Chop the almonds coarsely and add to the sauce.
step 6
Scola orecchiette al dente, season with the tasty sauce and sauté for a few minutes. Season with salt and pepper and serve garnished each plate with some borage flower are edible
step 7
And finally a sprinkling of chopped almonds.
