Orecchiette with brisket, chili pepper and cilantro
4 servings
30 minutes
Orecchiette with pancetta, chili pepper, and cilantro is a harmony of flavors in Italian cuisine, where the traditions of southern regions blend with modern notes. The small 'ears' perfectly hold the delicate creamy sauce infused with garlic aroma and the spiciness of pancetta. Chili pepper adds a slight heat to the dish, while fresh cilantro brings a spicy freshness, creating a balance of flavors. This dish is perfect for a cozy family dinner or an impressive treat at a party. Its simplicity in preparation and exquisite taste make it a favorite among Italian cuisine lovers.
1
Boil 1 liter of water with 100 grams of pasta and add salt.
- Salt: to taste
2
Cut the brisket into cubes. Crush the garlic with a knife. Heat olive oil in a deep skillet. Sauté the garlic for 1 minute, add the brisket and sauté for 5 minutes.
- Pork belly: 300 g
- Garlic: 3 cloves
- Olive oil: 40 ml
3
Add cream cheese, mix, and set on the lowest heat.
- Cream cheese: 200 g
4
While the sauce is being prepared, boil the pasta for the time indicated on the package minus 2 minutes.
- Orecchiette pasta: 450 g
5
When the pasta is ready, drain a cup of the water it was cooked in into a separate container.
6
Drain the pasta in a colander, then transfer it to the pan with the sauce, mix it and add water from the pasta to keep the sauce from being thick.
7
Mix and heat for 1 minute.
8
Serve the pasta on plates, sprinkle with chili and cilantro. If a very spicy dish is not needed, remove all seeds and veins from the chili before chopping.
- Chili pepper: 1 piece
- Coriander: 1 bunch
9
Add salt and pepper to taste, you can sprinkle with cheese.
- Ground black pepper: to taste