Pippi Orecchiette

Method

• 1)

  Bring a pot of salted water to the boil and add in 250g Orecchiette.

• 2)

  Finely dice half a brown onion and one clove of garlic.

• 3)

  Add 50g Westgold Salted Butter to the pan. Add in the onion and sweat down for five minutes

• 4)

  Add the garlic, zest of one lemon and 1kg of pippi’s to the pan.

• 5)

  Deglaze the pan with 100ml of white wine or vegetable stock. Turn the hit up and place a lid on. Cook the Pippis for approximately 5 minutes until they start to open.

• 6)

  Keep the pan on high heat and once the orecchiette is cooked remove the lid from the pippi’s and ladle over the orecchiette to the pippi’s with a little residual pasta water. Cook the Pippi’s for a further few minutes until the liquid reduces and pasta becomes nice and saucy.

• 7)

  Finely slice some flat leaf parsley for garnish then taste the sauce to check for seasoning. Add some freshly cracked black pepper, squeeze of lemon and the parsely.