- Boil some salted water in a pan and poach orecchiette Stroppa Bio.
- Cook orecchiette for some minutes, but strain them “al dente”.
- Cut mozzarella cheese into small cubes and cut the tomatoes in four.
- When orecchiette are cold, add the small cubes of mozzarella cheese and the tomatoes and drizzle some extra virgin olive oil.
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