Green Orecchiette

17/11/2023

Orecchiette is a classic of Apulian cuisine, and the green variety is usually achieved by adding leafy green vegetables to the dough, such as spinach, to give color and a slightly different flavor. Here’s how you can prepare homemade green orecchiette.

Ingredients

200 g of fresh spinach
400 g of durum wheat semolina
Water, as needed
Salt, a pinch for the cooking water of the spinach

Preparation

Start by washing the spinach and cooking it in slightly salted water until it wilts. Drain them well and squeeze out the excess water.
Blend the cooked spinach in a mixer until you get a homogeneous puree.
In a large bowl, pour the semolina and make a hole in the center, creating a sort of volcano.
Add the spinach puree to the center and start kneading, adding water a little at a time if needed, until you have a smooth and elastic dough.
Work the dough on a lightly floured surface, then cover it with a damp cloth and let it rest for about 20 minutes.
After the resting time, take a small portion of dough and roll it on a work surface to form long, thin cylinders about 1 cm in diameter. Cut these cylinders into pieces of 2-3 cm.
To give the characteristic shape of orecchiette, lightly press down each piece with the tip of your thumb and slide the dough towards you so as to make it curve, thus forming the typical cavity of the orecchiette.
As you form the orecchiette, lay them out on a floured surface without overlapping to prevent sticking.
To cook the orecchiette, bring a pot of salted water to a boil, then immerse the orecchiette and cook them for about 5-8 minutes or until they float to the surface.
Drain the orecchiette and dress them with the sauce you prefer.

Sauce suggestion: Green orecchiette pairs well with vegetable-based dressings, such as a simple fresh tomato sauce with basil or a pumpkin cream with crisp sage leaves. If you want to remain loyal to Apulian tradition, you can prepare a dressing with sautéed turnip tops in a pan with garlic, oil, and chilli pepper.

Curiosity

Orecchiette takes their name from their shape that resembles a small ear. In Puglia, they are so rooted in culinary tradition that they are often prepared for festive occasions and family gatherings, representing a symbol of conviviality and tradition.