![]() ![]() Orecchiette are typically served with a meat such as pork, capers and a crisp white wine. In China, a similar type of pasta is called 猫耳朵 ( māo ěr duǒ, literally, "cat's ears"). Strascinati and cencioni are typically larger than orecchiette. The typical dish of holidays is orecchiette with rabbit ragout.Ĭavatelli, strascinati ( strascinate, in the vernacular of Bari) and cencioni are made like orecchiette, without the final step of forming a concave shape. They are defined recchie d' privte - that is, "priest's ears". ![]() ![]() In Cisternino orecchiette are made with durum wheat they are larger and take on a different shape, with deep internal ribs, very similar to an ear. In the vernacular of Taranto they are called recchietedde, or chiancaredde. The shape is then inverted over the thumb. Each cube is pressed with a knife, dragging it on the board and making it curl (making a cavatello). In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Like other kinds of pasta, orecchiette are made with durum wheat and water. ![]() Their name comes from their shape, which resembles a small ear.Īn orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Orecchiette ( pronounced singular orecchietta from Italian orecchia 'ear', and -etta 'small') are a pasta typical of Apulia, a region of Southern Italy. ![]()
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