Orecchiette (; singular ; ) are a

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...

typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear.

Description

An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with

durum wheat Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represe ...

and

water Water (chemical formula ) is an Inorganic compound, inorganic, transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living ...

. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a '' cavatello''). The shape is then inverted over the thumb.

Names and variations

In the vernacular of Taranto they are called , or . In Cisternino ''orecchiette'' are made with

; they are larger and take on a different shape, with deep internal ribs, very similar to an ear. They are defined — that is, "priest's ears". The typical dish of holidays is orecchiette with rabbit

ragout Ragout (French ''ragoût''; ) is a main dish stew. Etymology The term comes from the French ''ragoûter'', meaning: "to revive the taste". Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients ...

. ''

Cavatelli Cavatelli ( , also , ; literally "little hollows") are small pasta shells made from semolina or other flour dough, that resemble miniature hot dog buns, commonly cooked with garlic and broccoli or broccoli rabe, or simply with tomato sauce. A ...

'', ''strascinati'' (, in the vernacular of Bari) and '' cencioni'' are made like orecchiette, without the final step of forming a concave shape. Strascinati and cencioni are typically larger than orecchiette. In China, a similar type of pasta is called (''māo ěr duǒ'', literally, "cat's ears").

Dishes

Orecchiette are typically served with a meat such as pork, capers and a crisp white wine. The traditional dish from Apulia is ''orecchiette alle cime di rapa'', a dish of orecchiette and

rapini Rapini or broccoli rabe () is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associ ...

, also called turnip tops.

Broccoli Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the cabbage family (family Brassicaceae, genus ''Brassica'') whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is cla ...

or cauliflower are also widely used as an alternative. Particularly around

Capitanata The Province of Foggia ( it, Provincia di Foggia ; Foggiano: ) is a province in the Apulia (Puglia) region of southern Italy. This province is also known as Daunia, after the Daunians, an Iapygian pre-Roman tribe living in Tavoliere plain, and ...

and

Salento Salento (Salentino: ''Salentu'', Salentino Griko: ''Σαλέντο'') is a cultural, historical and geographic region at the southern end of the administrative region of Apulia in Southern Italy. It is a sub-peninsula of the Italian Peninsula, ...

, orecchiette are traditionally also dressed with tomato sauce (), sometimes with miniature meatballs or a sprinkling of ''

ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after th ...

'' or ''

ricotta forte Ricotta forte (strong ricotta) is a very traditional soft cheese of Basilicata and Apulia, in southeastern Italy. It is creamy, spicy and slightly bitter. Its preparation is similar to the Greek cheese called '' kopanisti'': the milk is fermen ...

''. The Italian cookbook ''

Il cucchiaio d'argento ''Il cucchiaio d'argento'' (), or ''The Silver Spoon'' in English, is a major Italian cookbook and kitchen reference work originally published in 1950 by the design and architecture magazine ''Domus''. It contains about 2000 recipes drawn from all ...

'' (with an English translation ''The Silver Spoon'') suggests that orecchiette are ideal for vegetable sauces.

References

Sources

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External links