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).
My favorite is still cauliflower, with tons of garlic, anchovies and red pepper flakes.
I can't eat with anything BUT little ears.
Hey there,
just wanted to say thank you. This sounds delicious and I love pasta in every possible variation, so I will certainly try this one, too.
Hi Sue,
Glad you liked the recipe and entry for the Scordo Pasta Challenge! If you try it, send me some pics and I'll post them above!
Thanks for reading and help spread the word about Scordo.com !
Vince Scordo
great combo of ingredients, Ed. send photos next time you make the dish and I'll include in the post above.
thanks for reading and help spread the word about Scordo.com!
Vince