Orecchiette, how to season them? 10 original sauces
Orecchiette And Rapa peaksA winning combination that never tires. It is certainly the most mentioned dish by those who have to imagine a culinary symbol from Pugliawhere they still come made mainly by handBut this pasta format lends itself to welcome too Many other condiments. Fish, vegetables But not only that, for ever new dishes.
How orecchiette are made
Being orecchiette is not complicated but there is certainly a need for manual skills and exercise. If you know some Apulian pasta, take advantage of it: gestures is a very precious knowledge
At the recipe We will take care of the orecchiette: for 4 people you need 300 g of durum wheat remedied semolina, 150 g of water and salt to taste. Pour The flour on the pastry board and form a fountain, add salt and warm water, little by little, just enough to obtain a smooth and firm mixture. Destiny with the pasta of the cords with a diameter of about 1 cm; Cut them into small pieces just as long, roll them on the pastry board “Take them out”Using the dish the not sharp part of a knife (in Puglia the traditional skemer is used), then turn them on the thumb to obtain the orecchiette. Extended The orecchiette on a floured surface and let them dry until they cook them.
Why are they called orecchiette?
It is exactly as you can think: the orecchiette are so called because their rounded and concave shape and the wrinkled surface, capable of retaining the sauces better, Remember the shape of an ear. Those who are Apulian know: they are produced in different sizes: small, very small, medium and larger, everything depends on the manual skills of the single housewife.
Orecchiette, turnip greens but not only: 10 sauces to season them
From the orecchiette peaks of turnip and ginger, for a fresh and exotic touch, to Trapani pestopassing through the cherry tomatoes, the mussels I peas And the umbrine. Get ready to experiment.
