I ‘ve visited Polignano a Mare, in Puglia, lately, and there I bought some artigianal orecchiette in a little shop. I prapared them in this not-so-traditional way that anyway was very delicate and tasty.
Time of preparation
about 30 minutes
What did I use
a cutting board, a spoon, a little bowl, a knife, a non-stick pan, a medium-size pot, a colander, a wooden spoon
Orecchiette: 250 gr
Tuna, natural: 1 little can
Saffron: 1 little bag
Pepper to taste
Cream: few spoons
How did I do
I made a sautèed with the onion peeled and minced. When it was brownish, I added the trimmed and washed zucchini cut in little cubes.
I boiled the orecchiette al dente in boiling salted water and I dried them keeping a pair of spoons of their water to melt the saffron, I added to the zucchini the cream and the water with the saffron and I put the orecchiette in the pan.
I cooked at medium high fire for a pair of minutes and I added the pepper and the tuna also.
I served hot.