Orecchiette (little ears), also known as "strascicati" or "strascinati" (dragged), are the most typicall pasta format of the Pugliese cuisine. The shape is a round disc slightly hollowed in the middle. Their thickness is between 1,25 and 1,35 mm. in the dome part and between 1,38 and 1,45 in the brim.
In the Pugliese home made pasta culinary tradi More Details
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Orecchiette (little ears), also known as "strascicati" or "strascinati" (dragged), are the most typicall pasta format of the Pugliese cuisine. The shape is a round disc slightly hollowed in the middle. Their thickness is between 1,25 and 1,35 mm. in the dome part and between 1,38 and 1,45 in the brim.
In the Pugliese home made pasta culinary tradition, the Orecchiette were made with white flour, durum wheat semolina and water. Once divided into small chuncks of pasta, they were "dragged" with the pointy end of a knife until forming a sort of shell, then they would be turned inside out with the tip of the thumb.
In the traditional Pugliese recipe Orecchiette are blanched with broccoli or patatoes and then served with tomato sauce sprinkled with pecorino cheese, garlic and a drop of oil. They are also called "Recchie" and served with rich meat, vegetable or lamb and ricotta ragù.
