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Flavour an orecchiette with chilli

Not only are culinary spices a useful flavouring ingredient - as noted by McCormick's resident expert Chef Steve - but they can also form a key feature of an entire dish.

For instance, in an article for the Guardian, chef patron at London's Murano restaurant and consultant at the Whitechapel Gallery and Dining Room Angela Hartnett suggested using it in an orecchiette.

Combined with sprouting broccoli, it can form a delicious meal that is quick to make and traces its origins to the heel of Italy.

"This is very much a southern Italian dish, from Puglia in the heel of Italy," Ms Hartnett explained, advising the use of ricotta salata, which she described as "a ewe's milk curd that has been pressed and dried so that it is easy to grate".

Pecorino is also an option for those who cannot find this and preparation was easy - involving simply sauteeing chilli and garlic, without letting them colour.

Related Products: Chopped Garlic in Oil, Crushed Chillies, Sea Salt

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