Orecchiette pasta, green vegetables and crispy bacon
- 12 thin slices of pork belly
- 500 g orecchiette pasta
- 50 cl Alsace Lait Label Rouge crème fraîche from Alsace for pouring
- 100 g frozen mangetout
- 100 g frozen green beans
- 100 g frozen peas
- 4 teaspoons capers
- Juice of half a lemon
- 8 cherry tomatoes
- A dash of olive oil
- Fleur de sel salt
- Pepper
Preparation
Preheat the oven to 180°C.
Place the thin slices of pork belly on a baking tray lined with baking paper.
Cook in the oven for 5 minutes, then continue cooking, keeping an eye on the slices until they are slightly crispy. Set aside.
Bring a large quantity of salted water to the boil. Drop in the orecchiette and cook for the time stated on the packet for al dente cooking. Drain and set aside.
Pour a little olive oil into a frying pan. Add the mangetout, peas, green beans and lemon juice, and fry for 5 minutes. Season with salt and pepper.
Add the Alsace Lait Label Rouge crème fraîche from Alsace for pouring and the capers. Stir, then reduce over a medium heat for 7 to 8 minutes.
Cut the tomatoes into quarters.
To serve, place the orecchiette in a deep dish, sprinkle with the creamed greens, cherry tomatoes and a few thin slices of crispy pork belly.
