Orecchiette with Barley
How to enjoy:
Here's how to make Orecchiette pasta with barley the tradition wants them with a very rustic flavour with a sundried tomato pesto and a nice sprinkling of cacioricotta Salento! The Pesto sauce you get finely chopping 3-4 means of Sundried tomatoes and skipping them in a pan with a bit of chili after you fry a clove of garlic, minced in a couple of tablespoons of extra virgin olive oil. Eventually stir-fry the Orecchiette and sprinkle with chopped parsley and Cacioricotta cheese. Buon Apetito!
How we do produce and the typical way of workin:
Selected ingredients, pure durum wheat flour makes these noodles so good. The manual work and the slow drying process of about 16-20hr, makes sure that delicious noodles with the smoke surface are like the once our grandmothers made.
Health and wellness effects:
The Salento cuisine combines the products of good land and sea to aromas of Mediterranean herbs and taste of good extra virgin olives oil, so as to delineate the flavors, smells and colours typical of the Mediterranean diet. Among the foods that this earth prefers emerge those rich in carbohydrates, which are essential to provide the bulk of energy daily quota. This "pizzarieddi orecchiette and cavatelli" with all first courses of pasta of Puglia create each a gentle harmony of taste by marrying the flavors and smells of Puglia and creating a great nutritional balance this rustic pasta is ideal for these who would still reduce the intake of carbohydrates in your diet, or for those who prefer the flavor even more ancient rustic like many lovers of traditional Mediterrean cuisine. This product is made with durum wheat flour selected which also contains the right percentage of fiber
Length and diameter:
diameter aprox 3,0 cm
Ingredients:
Durum wheat flour, barley flour (30%) (gluten), water. Store in a cool dry place
Weight:
500 gr