• 200 g. from Orecchiette
• 120 g. of pork sausage
• 180 g. of Scamorza
• 100 g. of tomato pulp
• 2 tablespoons of Parmesan
• 1 glass of white wine
• Extra virgin olive oil q.b.
• Sale q.b.
• Onion q.b.
The Orecchiette Tegamino it is a typical first course of the Matera culinary tradition, for our grandparents it was The plate on Sunday.
The first step is to prepare the orecchiette dressing. Cut the pork sausage so as to eliminate the guts (1) and get the sausage crumbled (2).
Meanwhile in a pan put two tablespoons of extra virgin olive oil and cut the onion. When the oil has reached an adequate temperature, do brown chopped onion (3).
Then add the crumbled sausage to the sauté and brown for about 5 min. over medium heat (4). After the indicated time, blend with a glass of White wine (5) and wait for the alcohol to evaporate, to do this increase the intensity of the flame.
Meanwhile cut the scamorza cubes for the subsequent phases (6).
When all the alcohol has evaporated, add the tomato pulp (or sauce) adding an adequate quantity of water (7). Let the sauce cook for about 10 min.
In the meantime, the sauce reaches cooking, heat a pot with dell’water (8).
Add, according to your taste, salt in the preparation and mix. (9).
When the water has reached the temperature of boiling, put the pasta in the pot (10). Cook the pasta and drain when it is ready "Al dente”, usually 3-4 min. before the time indicated on the pasta package.
Once you have drained the orecchiette unitele with tomato and sausage mix(11).
At this point enter the first ladle in the terracotta pan (12). On top of the first layer, put the cubed scamorza cheese only.
Fill in the rest of the fried with another ladle (or more than one) orecchiette. Above put the rest of the scamorza to cubes (13) and finally the cheese parmesan (14).
The final result of the pan to be baked can be found in the photo (15).
At this point bake for approx 10-15 min. in a high oven (200°C) (16).