Orecchiette with pesto, stracciatella and anchovy
Ingredients
▹ 250 g of Montrone stracciatella
▹ 400 g of orecchiette
▹ 50 g of anchovies
▹ 100 g of basil pesto
Preparation
Boil the water to cook the orecchiette.
When the water boils, pour in the orecchiette and cook well.
When cooked, drain and season with pesto. Put on a plate and add abundant stracciatella and some anchovy fillets.
Serve and enjoy both hot and cold!
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