Creamy Orecchiette Positanese
The orecchiette Positanese is a creamy and delightful first course typical of the Amalfi Coast and particularly from Positano, from which it takes its name.
An easy, quick first course, yet rich and delicious – creamy despite the absence of cream, very convenient as it can also serve as a single course.
If you love Neapolitan cuisine, click on my Special: “DOC Neapolitan Cuisine“, you will find many typical and foolproof recipes of Neapolitan cuisine (sweets or savory).
If you are looking for easy and quick recipes (sweet or savory) click on my Special:”Easy and Quick Recipes“.
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- Difficulty: Very easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons, Fall, Winter and Spring
- Energy 630.59 (Kcal)
- Carbohydrates 57.22 (g) of which sugars 4.31 (g)
- Proteins 29.91 (g)
- Fat 32.55 (g) of which saturated 6.76 (g)of which unsaturated 4.04 (g)
- Fibers 2.22 (g)
- Sodium 1,521.40 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Creamy Orecchiette Positanese
- 14 oz orecchiette (fresh)
- 12 oz sausages
- 9 oz burrata
- 14 oz tomatoes (cherry)
- 2 tbsp extra virgin olive oil (quality)
- 1 garlic
- to taste dry white wine (or boiling water)
- to taste fine salt
- to taste oregano (or basil)
- chili pepper (optional)
Tools
- Cutting board with two side trays, oven-safe
- Mezzaluna sharp with double blade
- Immersion blender Braun MultiQuick 9, 1200W power
- Pot
- Pan Agnelli professional pasta sauté pan for perfect mixing
- Bowls set of Guzzini bowls of various sizes
Steps for Creamy Orecchiette Positanese
First, take the sausages, remove the casing and cut the meat into small pieces using scissors.
Take a pan, pour a little oil and brown the sausage over high heat for about 10 minutes (if desired, deglaze with a little dry white wine or boiling water).
Once the sausage is cooked, I crumble it a bit with the immersion blender. Remove the sausages from the pan and set them aside covered with aluminum foil.
Cherry tomatoes
In the same pan where you cooked the sausages, add a garlic clove, let it turn golden, and then add the cherry tomatoes (previously washed, cut into pieces, and seasoned with a pinch of salt) and cook over low heat for about 20 minutes until they wilt.
Then pour everything into a bowl and add oregano (or basil) and the burrata stracciatella, then blend with an immersion blender (or also a mixer) until you get a creamy mixture.
In the meantime, put a pot full of salted water on the stove, and when it boils, pour in the fresh orecchiette which will be cooked as soon as they rise to the surface (they should be al dente).
Once cooked, pour the orecchiette into the pan along with the heated cream with tomatoes and stracciatella, then add the sausage and toss for a few seconds with a small ladle of boiling pasta cooking water. Serve the dish hot.
Notes and Tips
The ancient Positanese recipe exclusively includes oregano among the ingredients, but if you don’t like it, you can replace it with basil.
If desired, you can also add grated parmesan, but it’s not included in the original recipe.
Shopping Tips !!!
For this recipe, I used the immersion blender provided with my Minipimer Braun MultiQuick 9, 1200 W of power, which you can purchase at a special price on Amazon.
Read my review for GialloZafferano on the Minipimer “Braun MQ9045 MultiQuick 9”
I used this Agnelli professional pan, for sautéing the pasta with the dressing and mixing it perfectly.
You can purchase all the items I recommend above on Amazon, at a great price, just click directly on the relevant links.
