Oven Cooked Orecchiette with Spinach, Mortadella and white Scamorza

Ingredients for 4 persons:

  • 300 g of Orecchiette Filotea
  • 200 g of boiled spinach
  • 200 g of diced mortadella
  • 200 g of diced white scamorza
  • grated Parmigiano Reggiano
  • extra virgin olive oil
  • chilli pepper
Taste orecchiette

Directions:

Wash, clean and chop the spinach, then slowly heat them with the extra virgin olive oil and chilli pepper in a pan over low heat.

Cook the Orecchiette Filotea in plenty of salted boiling water for 12 minutes, drain the basta and put it in the pan with the spinach. Add also the withe scamorza cheese and the diced mortadella, then mix well.

Divide the Orecchiette so seasoned in 4 earthenware terrine, sprinkle with grated Parmigiano Reggiano and bake at 220 degrees for 15 minutes, turning on the grill the last 3-4 minutes.

Serve immediately and enjoy!

Buon appetito!

Ringraziamo Alessandra Barbone, foodblogger pugliese del blog I sognatori di Cucina e nuvole, autrice della ricetta e della foto realizzate con la nostra pasta di semola.

2018-01-23T10:57:49+00:00 29 April, 2015|Ricette|