Orecchiette with pesto, stracciatella and anchovy

Ideal for
4 people


Preparation time
15 minutes


250 g of Montrone stracciatella
400 g of orecchiette

50 g of anchovies
100 g of basil pesto


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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