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Orecchiette alla Cicolella
4-6
servings- Difficulty
Easy
By Fred Plotkin
Published 1989
This simple and tasty dish is the specialty of the restaurant in the Hotel Cicolella in Foggia. I have found that recipes I gathered in Apulia are geared to large appetites and this is no exception. The Cicolella chef says this serves four persons, but I would make it a first course for six.
Ingredients
1 pound 8 ounces 9 ounces<
Method
You may use dried orecchiette—many fine pasta companies in the Abruzzi and Apulia export it to the United States—or make fresh orecchiette according to the instructions.
Set a large pot of water to boil. When boiling, add a pinch of salt and bring again to a boil. Mince the prosciutto into tiny bits. Cut the mozzarella into cubes the size of dice.
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