Vida Recetas Editorial
The gratin of orecchiette with peas is a creamy and comforting recipe that combines Italian pasta with the freshness of peas and a citrusy touch of lemon. This easy dish is perfect for a weeknight dinner or to surprise your guests with an original and flavorful proposal. Originating from Mediterranean tradition, the gratin adds a golden and crispy texture on top that contrasts with the smoothness of the cream and ricotta.
Moreover, it's an ideal option for those seeking a vegetarian dish without sacrificing flavor. The liquid cream and ricotta give it a silky texture, while the lemon enhances the flavors. You can adapt the recipe by adding other vegetables or herbs like basil or mint.
Don't let it cool down: this gratin is best enjoyed hot, straight from the oven. Pair it with a green salad or a light white wine for a complete experience.
Prep
20 min
Cook
15 min
Servings
4
Calories
300 kcal
Cook the peas as indicated on the bag. Cool and set aside.
Put the diced potato and carrot, corn, peas, cherries and eggs cut into quarters in a bowl. Add a spoonful of oil and season with salt and pepper.
Cut the octopus into very thin slices, it's easier if it's semi-frozen.
Serve the salad on the plate, add a spoonful of mayonnaise and place the octopus on top.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 15 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
