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Typical regional Pasta
02/08/2012 - Do you often wonder, how to prepare all those different types of pasta that you always see on the racks in the supermarket? This is why we want to present some of the most famous traditional recipes for regional pasta types. We start with orecchiette from Apulia.
Articolo tratto da: Anne Leinen



Do you often wonder, how to prepare all those different types of pasta that you always see on the racks in the supermarket? This is why we want to present some of the most famous traditional recipes for regional pasta types. We start with orecchiette from Apulia.

Orecchiette means “little ears” and this name recalls the typical shape of this type of pasta. The dough is made from durum wheat semolina, water and salt and doesn’t contain eggs. orecchiette are a symbol of the town Bari, but are very popular all over Apulia. The typical topping for orecchiette is a hot broccoli sauce.

Orecchiette with broccoli

Ingredients for 4 persons:
400 g orecchiette
400 g broccoli florets (about 700 g whole broccoli)
extra virgin olive oil
2 garlic cloves
3-5 dry, red, small chillies or 1 fresh, red, big chilli
pecorino
salt

Preparation:
Wash and trim the broccoli and cut it into florets. Boil water in a pot. salt the water and add orecchiette and broccoli. Pound the dry chillies or cut the fresh chillies in pieces. Cut the garlic cloves in two. Heat some olive oil in a large pan just a few minutes before the orecchiette are ready. Sauté the chilli and garlic shortly. Remove the garlic. Strain the pasta and orecchiette and add them to the pan. Mix everything and sprinkle with lots of Pecorino cheese.







 


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