Orecchiette

Here is the recipe for orecchiette, a classic of Apulian cuisine.

Ingredients

• 400 g of semolina flour
• Lukewarm water as needed

Preparation

1. Arrange the semolina flour in a well on a pastry board.
2. Start by adding a little lukewarm water in the center and begin to knead with your hands.
3. Continue to add water a little at a time until a compact and homogeneous dough is obtained.
4. Let the dough rest for about 30 minutes, covered with a kitchen towel.
5. Take the dough and break off pieces about 1 cm in diameter.
6. Flatten each piece with the tip of a knife or with your thumb to form the orecchiette.
7. Collect each formed orecchiette and turn it over your thumb to give it the typical concave shape.
8. Arrange the orecchiette on a floured surface to prevent them from sticking to each other and let them dry for a few hours before cooking.

Orecchiette can be paired with various types of seasonings, such as the classic turnip tops sauce or, following an Italian variation, you can try them with a tomato and basil sauce, simply seasoned with good extra virgin olive oil and a sprinkling of Parmesan.

Curiosity

The orecchiette are named after their shape that resembles a small ear. They are particularly popular in Puglia and their preparation is considered a real rite that is passed down from generation to generation.