‘Orecchiette’ pasta is one of the most famous pasta shapes to come out of the south and it’s loved in households and restaurants alike across the southern regions. These ‘little ears’ may look a bit tricky to make at first but after a bit of practice you’ll be making them better than a machine! I’ve grown up eating this pasta with a whole range of other ingredients – but this recipe with ‘rape’ is one of the most authentic and classic. Try it out one Sunday when you’ve got the whole family around! They’ll love it!
⇨ For written recipe: https://cutt.ly/MyybSWK
1. Remember, we’re just using the garlic to flavour that oil so DON’T it burn and throw it away when golden – otherwise you’ll ruin the taste of the whole dish!
2. Be careful about letting that pasta dough get too dry when making fresh pasta. It’s always a good idea to do a little at a time and preserve the freshness of your dough in some clingfilm.
3. Here in Matera, we make this dish with a vegetable called ‘rape’ but feel free to choose something similar that’s available to you. Even broccoli would be nice!
4. Make sure that you put those vegetables in that boiling water BEFORE the pasta. That way you’ll release all those lovely flavours.
5. Try and prepare some breadcrumbs for this dish using only the soft part of the bread – no crusts! They’ll fry much better!
250g DURUM WHEAT SEMOLINA FLOUR
300g RAPE (OR SIMILAR GREEN VEGETABLE)
1 CLOVE OF GARLIC
Kiss the Sky by Scott Holmes
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