Ingredients
- 400 g orecchiette
- 700 g tomato pulp
- q.b basil
- q.b salt
- q.b extra virgin olive oil
- 1 onion or shallot
- 350 g caciocavallo
Preparation
Let’s start preparing the orecchiette au gratin with caciocavallo by taking care of the tomato sauce.
Cut the onion into very small pieces.
In a large pan with high edges, brown the onion with a little oil.
As soon as it starts to brown, add half a cup of water and let it simmer, slowly, over low heat until it is well wilted (it will take about 3 minutes).
Then add the tomato pulp, a large glass of water and the fresh basil, broken up with your hands.
Grate the caciocavallo with a grater with large holes.
Cook the orecchiette in plenty of salted water.
Drain them about two minutes before the recommended cooking time.
Tip: I used fresh orecchiette, but if you use dried ones, drain them 4 minutes before the cooking time indicated on the package
Transfer them to the pan with the tomato sauce.
Add a little more than half of the grated caciocavallo (this operation must be done with the flame off or in any case away from the heat) and a few more basil leaves.
Mix everything well.
Finish by sprinkling the entire surface with plenty of grated caciocavallo. Cook the orecchiette in a preheated oven at 200°C for about 10 minutes.
*option. You can sprinkle the top with a mixture of breadcrumbs and grated Parmesan cheese!