ORECCHIETTE CON STRACCIATELLA

SERVES 6

READY IN 40mins

INGREDIENTS

PANNA COTTA


METHOD

  1. Puree the tomatoes in a food processor or blender.
  2. In a large saute pan, saute the onion in the olive oil until golden
  3. Add the tomatoes, salt, pepper and basil. Lower heat and simmer for 20-30 minutes until reduced.
  4. For the raspberry puree: Put raspberries, sugar, and 2 tbsp. water into a blender and puree. Press puree through a fine sieve, discarding solids.
  5. Meanwhile, bring a large pot of salted water to boil. Cook the pasta to packet instructions or till al-dente. Drain Well.
  6. Add drained pasta to the sauce and mix well.
  7. Divide pasta into serving bowls and before serving add a large spoon full of Stracciatella on top and serve immediately.
  8. Garnish with extra basil leaves and a drizzle of olive oil.
  9. Serve & enjoy


CHECK OUT OUR STRACCIATELLA THAT WAS USED IN THIS RECIPE


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Phone: 02 8216 1828

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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828


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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828


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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828