Orecchiette is the little pasta (or "little ear", literally translated) that could; that is to say, at first glance the pasta shape from Apulia seems unremarkable, but when paired with vegetables it springs to life!
In southern Italy, Orecchiette are made by way of wheat flour and the traditional method includes pressing down on dime sized pieces of dough to get the familiar dome shape.
I prepared (well, my wife prepared) our Rustichella Orecchiette dish with brocolli, white mushrooms, and red onion. The pasta was tossed with plenty of extra virgin olive oil and grated Parmigiano-Reggiano (staple condiments for the Scordo Pasta Challenge).
Italian
