Orecchiette with Italian peperonata sauce
- Prep Time: 60min
- Cook Time: 60min
- Portions: 4
- 300g Semolina flour
- 150g Warm water
- 1/2tsp Extra-virgin olive oil
- 3 Bell peppers / mixed colors
- 750g Heirloom tomatoes
- 1 small leek
- 1 purple onion
- 2 cloves garlic
- 1 pinch red chilli flakes
- 1tsp sea salt
- 1/3 cup fresh herbs (basil, oregano, chives)
- 2tbsp water
- Mix all ingredients until you obtain a soft, yet firm dough.
- Knead until smooth, then form a ball.
- Wrap in cling wrap and let rest for about 15 minutes.
- Cut a piece and roll it out in a 1 cm-thick log.
Keep the remaining dough wrapped in plastic film.
- Cut the log in small square-shaped pieces.
- Take one small dough square and press the tip of a table knife against the corner farthest from you, holding it at an angle.
- Press down and pull the knife towards you, rolling the dough until it wraps around the knife.
- Using the other hand, turn dough disk inside out, pushing your thumb in the centre of the dough disk.
- Repeat the same steps for the rest of the dough.
- Spread the orecchiette on top of a drying rack or a lightly floured tray, and let them dry.
- Cook them in salted boiling water until they rise to the surface (5-7 minutes).
- Heat up a large skillet over medium low flame and saute the leeks with a pinch of sea salt in a splash of water until wilted (about 10 minutes).
- Add the purple onions and bell peppers and cook another 5 minutes until the peppers start to soften.
- Stir in the garlic and add the tomato wedges.
- Stir well and bring to a simmer.
- Cover with a lid and cook another 5 minutes until the tomatoes release their juice.
- Squeeze the juice of half the lemon into the stew, taste and season with sea salt and lemon juice.
- Sprinkle with the fresh herbs and serve with orecchiette.
Prep: Cut the bell peppers into 2 cm pieces, cut the tomatoes into wedges. Slice and rinse the leek. Slice the onion and chop the garlic.
The sauce is great also for polenta or just a piece of bread.