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