Orecchiette with bell pepper cream and stracciatella, the first course that wins everyone over at the table. The orecchiette is the typical pasta shape from my region. I confess that I rarely prepare them by hand because I am so so slow that it takes me hours to make them. So I resort to those from the pasta factory but always choosing fresh ones. Today I found some delicious burnt wheat orecchiette with a rustic and special flavor. The burnt wheat, as my mother-in-law Adriana used to tell me, was many years ago obtained from the ears of wheat left over from the harvest in the field which, after the burning of the stubble, left charred wheat grains on the ground. A necessity of poor cuisine that recovered these dark grains with a bitter taste and used them to prepare flour for pasta and bread-making. Now the burnt wheat flour is obtained more simply from a toasting of the grains and has become a beloved ingredient by many chefs, rich in proteins, minerals, and gluten-free. I roasted the peppers in an air fryer, but you can also do it on a grill or in the oven. And if you don’t like orecchiette, you can use another pasta shape, either long or short. Let’s run into the kitchen and prepare together a delicious Pasta with bell peppers and stracciatella

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