Orecchiette pasta with pulled horsemeat and rocket leaves
- 350 g orecchiette (or other pasta shape)
- 1 pack of dried pulled horsemeat
- 1 bag of rocket leaves
- 100 g brie
- fresh cream
- 100 g Parmigiano cheese, grated
- hot paprika
- extra virgin olive oil
Cook the pasta as indicated on the packet.
Remove the rind from the brie, cut it into pieces and put into a bowl; heat the fresh cream, pour it warm over the brie, and sprinkle with paprika.
Stir to give a velvety consistency. Adjust salt and pepper if necessary.
Drain the pasta and toss in a frying pan with a drizzle of oil, together with the rocket and the horsemeat. Take of the heat, add the brie cream and cheese.