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Orecchiette and radicchio burned wheat

ingredients

servings

8

Water

300 grams

Semolina

400 grams

Burnt wheat flour

100 grams

Red radish

1 unit

Extra virgin olive oil

to taste

Onions

1 half

Red wine

1 coffee cup

Anchovies

1 fillet

Pecorino cheese

50 grams

first courses from Italy

Orecchiette and radicchio burned wheat

Orecchiette and radicchio burned wheat

with gluten with fish with lactose

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Orecchiette and radicchio burned wheat

A variation of the classic orecchiette, tasty and delicious!

Orecchiette and radicchio burned wheat step 1

step 1

Mix the two flours, setacciarle on a work surface, creating the classic mound, make the hole in the center and gradually add water and knead.

Orecchiette and radicchio burned wheat step 2

step 2

When the dough is ready let it rest covered with a cannovaccio

Orecchiette and radicchio burned wheat step 3

step 3

Cut the pieces of dough, roll up for the thin dough rolls

Orecchiette and radicchio burned wheat step 4

step 4

Cut into 1 cm pieces into balls that with the tip of a rounded tip knife will first drag on a work surface and then flipped on the thumb.

Orecchiette and radicchio burned wheat step 5

step 5

Now wash and cut into strips radicchio that will stir-fry with a little olive oil and finely chopped onion, sprinkle with a glass of red wine

Orecchiette and radicchio burned wheat step 6

step 6

Cook the orecchiette When ready, drain and toss in pan with the radicchio. Serve with pecorino cheese and olive oil blended previously with anchovies.

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