Baked orecchiette pasta

Directions

1. The orecchiette pasta should be cooked in salted water, but only until they are al dente. ≈ 3 min

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2. Next, they need to be drained and cooled under running water to stop the cooking process. ⏱ ≈ 20 min

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3. Once the pasta is cooked, drain it and add it to a pan. Brown it with a little olive oil. ⏱ ≈ 7 min

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4. Next, add a small amount of tomato puree, just to give them some color, then season with a pinch of salt, a few spoonfuls of grated Parmesan, and small pieces of mozzarella. ≈ 2 min

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5. Mix everything together for two minutes, keeping the heat on low. ≈ 4 min

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6. Grease the earthenware bowls, so that the portions are already ready, or, if not, use a serving dish to distribute the portions later. ≈ 2 min

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7. Arrange the “orecchiette” pasta in the bowls, creating a layer of about five centimeters, then sprinkle with Parmesan and mozzarella to your liking. ≈ 2 min

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8. Preheat the oven to a high temperature, then switch to the broil setting during cooking to achieve a golden-brown crust, according to your preference. ⏱ ≈ 35 min

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9. Serve them hot. ≈ 2 min

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10. The gratin can be prepared in the oven, but it is even better and faster if you use a wood-fired oven. ⏱ ≈ 35 min

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