Orecchiettewith bacon, Tropea onion and cherry tomatoes
Ingredients
600 gr. orecchiette
200 gr. pork cheek
100 gr. tropea onion
200 gr. pachino tomatoes
20 gr. extra virgin olive oil
pecorino or parmesan to taste
black pepper to taste
Preparation
In a pan, fry the Tropea onion with extra virgin olive oil, add the diced pork cheek, sprinkle with white wine, and add the Pachino tomatoes cut into wedges. Cook for about 30 minutes on low heat. Cook the orecchiette in abundant salted water for about 10 minutes (our orecchietta is made with semolina only and is not afraid of cooking). Drain and add to the sauce. Skip briefly. Add pecorino or parmesan cheese and a grated black pepper to taste
