Not much kissing after Handrolled oricchette pasta with wild garlic pesto and crispy bacon
Not much kissing after Handrolled oricchette pasta with wild garlic pesto and crispy bacon
Handrolled oricchette pasta with wild garlic pesto and crispy bacon
Handrolled Oricchiette Pasta
250g semolina flour
125g “00” flour or strong bread flour
Mix the flours and season with a pinch salt.
Add enough water to make a dough – about 200ml and then knead for about 10 minutes.
Wrap in cling and chill for an hour.
Cut the dough into about 10 pieces and roll each into a thin sausage shape. Cut small pieces from each. Press each piece between your index finger and thumb to make an ear shape. Roll down a fork or gnocchi roller to dent if you wish and allow to dry on a floured surface for about an hour.
Wild Garlic Pesto
Handful of wild garlic leaves, washed well and shredded
50g roast hazelnuts
25g grated parmesan
50ml olive oil
Blend together and season with salt and pepper to taste.
6 slices smoked streaky bacon
Handful chopped fresh parsley
Extra parmesan to serve
Cook the bacon until crisp and golden and chop.
Cook the oricchiette in boiling salted water for 3 minutes and drain.
Toss in to the pasta and add a little of the water to emulsify.
Add the bacon and parsley and mix well.
Spoon into bowls and sprinkle over some parmesan to serve.
