Today chef Rocco Violante (Novecento Ristorante & Wine Bar in Bitetto, Bari) gives us the recipe for his ‘grano arso’ (burnt wheat) orecchiette with cherry tomatoes, field zucchini, burrata from Andria and basil. Enjoy!
400 g orecchiette burnt wheat
2 field courgettes
extra virgin olive oil
toasted bread crumbs
1 burrata cheese
black pepper / salt
In a pan heat the oil with the chopped shallots, when it become golden brown, add the diced tomatoes and courgettes. Sautée for a few minutes, then add the cooking water and let it evaporate for a few minutes. Meanwhile string burrata and bring the water to a boil. Cook the orecchiette, drain and toss into the pan.
Remove from heat, add the stringy burrata with chopped basil leaves, and black pepper. Stir everything together and serve. You can add the toasted bread crumbs (‘sfritta crumbs’) also known as the ‘cheese of the poor’.