Orecchiette del Fattore

Chef Giuseppe Ciuffa

Bucatini all’amatriciana is my all time favorite pasta dish and very popular in the region of Lazio where my family is. It was also one of the very first pasta I ever cooked with my Mentor who has this recipe down by science.” – Giuseppe Ciuffa

Makes 4 portions.


INGREDIENTS

  • 1 lb. Barilla orecchiette pasta
  • 2 tbsp. Extra virgin olive oil
  • 1 ea. Ear of corn
  • 1 ea. Red bell pepper
  • 1 ea. Shallot
  • 1 ea. Zucchini
  • 1 clove Garlic
  • 4 oz. Burrata each
  • 1 cup Grated parmigiano reggiano
  • Salt
  • Pepper
  • 1/4 cup White wine

DIRECTIONS

  1. Fill up one medium pot with a half gallon of water and one hand full of kosher salt, and bring to a boil. Add the Barilla orecchiette and stir. Then, let it cook until the orecchiette is al dente.
  2. While the pasta cooks in a large skillet, put in olive oil, garlic, and shallots. With a high flame, start cooking and add wine. Then, reduce the heat and let it simmer for 2-3 minutes until the wine is absorbed.
  3. Once the pasta is cooked, add it to the skillet and mix it all together. Divide it into four plates, and add 1/4 of the burrata on top of each plate.
  4. Drizzle a little olive oil and top it off with grated parmigiano.