Stuffed Orecchiette

Italy is the birth place of thousands of varieties, shapes and sizes of pasta. Some are prized for their ability to pick up sauces, some for layering and others for filling – much like the orecchiette shape we’re using today!

The direct translation of orecchiette is “little ear”. The name comes from their shape, which is perfect for scooping up meaty sauces much like the one we’ve prepared in the recipe below. Topped with soft white cheese, fresh basil and grated parmesan these rich and savory bites are prepared from start to finish without any oil or water. Thanks to Zepter Masterpiece Cookware and the 316-L stainless steel it’s constructed, we’re able to prepare this dish in a completely clean and healthy way for maximum flavor and nutrient relation.
Check out how we do it below!

INGREDIENTS

• 300 g orecchiette
• 300 g ground beef
• 2 onions
• 1 clove garlic
• 100 g pancetta
• 100 g celery root
• 2 carrots
• 500 g cherry tomatoes
• 3 dcl. red wine
• Pesto
• 500 ml tomato sauce
• 200 g soft cheese
• 1 bunch fresh basil
• 200 g parmesan

PREPARATION

• Add ground beef, onions, garlic, pancetta, celery root, carrots, diced cherry tomatoes and red wine to a cold Zepter Z-2020 pot, without any water or oil
• Cook at low heat 90°C for 20 minutes, covered
• Mix in pesto and set aside
• Pour tomato sauce into the bottom of a Zepter Z-2015 pot. Fill large orecchiette pasta with the ground beef mixture and layer on top of the sauce
• Add soft cheese, fresh basil and grate parmesan on top
• Cover and cook at low heat 90°C for 15 minutes
• Serve in Rio porcelain

 
Chef Petra Geric