Burnt wheat orecchiette with Catalogna chicory and cacioricotta
A traditional Italian dish featuring unique and tasty flavours.
For the pasta:
• 250g semola rimacinata flour or farina di grano arso (burnt wheat flour)
• 120 ml warm water
• Pinch of salt
For the sauce:
• 10 Catalogna chicory leaves
• 1 garlic clove
• 1 small red chilli
• 1 anchovy
• 10g butter
• Splash of white wine
• 50 ml vegetable stock
• Salt and pepper, to taste
• Extra virgin olive oil
1. First make the pasta: mix the flour, warm water and salt vigorously in a bowl until you obtain a compact and smooth texture. Set aside to rest for 30 minutes.
2. Using the palm of your fingers, roll the dough into small “snake” shapes around half a centimetre in diameter, then cut into small squares and pinch the centre of each square to form a hole in the middle. Fold each square on your thumb to make the orecchiette shape.
3. Set the orecchiette aside to dry for a few hours on a dry cloth.
4. To make the sauce, smash the garlic with your hand on the table and fry it with the chilli in a pan with hot oil until it starts to turn golden.
5. Toss the chicory leaves in the oil and fry for just under a minute.
6. Add a splash of white wine and let evaporate.
7. Add the vegetable stock and bring to a simmer. Add the anchovy.
8. Remove the chilli and garlic from the sauce, taste and season with salt and pepper as needed.
9. Cook the pasta in salted boiling water for 3 minutes or until al dente. Drain and toss in the sauce.
10. Add the butter and sauté the pasta in the sauce until it emulsifies.
11. Serve the pasta on plates and top with grated cacioricotta.