Orecchiette
 | This article needs additional citations for verification. (September 2013) |
 Orecchiette carbonara | |
| Type | Pasta |
|---|---|
| Region or state | Apulia |
| Main ingredients | Durum wheat, water |
Orecchiette (Italian: [orekˈkjɛtte]; sg.: orecchietta; from Italian orecchia, lit. 'ear', and -etta) are a pasta typical of the Apulia region of Italy. Their name comes from their shape, which resembles a small ear.
Description
[edit]An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a cavatello). The shape is then inverted over the thumb.
Names and variations
[edit]In the vernacular of Taranto they are called recchietedde, or chiancaredde.
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. They are defined recchie d' privte (lit. 'priest's ears'). The typical dish of holidays is orecchiette with rabbit ragù.
Cavatelli, strascinati (strascinate in the vernacular of Bari) and cencioni are made like orecchiette, without the final step of forming a concave shape. Strascinati and cencioni are typically larger than orecchiette.
In China, a similar type of pasta is called 猫耳朵 (māo ěr duǒ, lit. 'cat's ears').
Dishes
[edit]Orecchiette are typically served with a meat such as pork, capers and a crisp white wine.[1]
The traditional dish from Apulia is orecchiette alle cime di rapa, a dish of orecchiette and rapini,[2] also called turnip tops. Broccoli or cauliflower are also widely used as an alternative. Particularly around Capitanata and Salento, orecchiette are traditionally also dressed with tomato sauce (al sugo), sometimes with miniature meatballs or a sprinkling of ricotta or ricotta forte.
The Italian cookbook Il cucchiaio d'argento[3] (The Silver Spoon)[4] suggests that orecchiette are ideal for vegetable sauces.
Orecchiette in the 21st Century
[edit]In 2019 The New York Times published an article entitled “A Crime of Pasta”. A restaurant in Bari, Italy was found to be using untraceable orecchiette. Bari is known for its streets lined with grandmother's “nonnas” selling homemade pasta. Under Italian law it is legal to sell small bags to individuals although without a license to sell, shipments to restaurants are illegal. [5]
In 2023 Dolce and Gabbana filmed a commercial in Puglia for their Alta Moda, Alta Sartoria, and Alta Gioielleria collections. The handmade orecchiette was showcased in the commercial. The designer features the history of orecchiette on their website. [6]
See also
[edit]
References
[edit]- ^ Florence Knight. "Florence Knight's recipe for orecchiette, pork, capers and white wine". The Times.
- ^ Zanini De Vita 2009.
- ^ D’Onofrio, Clelia (2005). Il cucchiaio d'argento. Cucchiaio d'argento Domus.
- ^ The Silver Spoon. Phaidon Press. 2005. ISBN 9780714845319.
- ^ Horowitz, Jason (2019-12-07). "Call It a Crime of Pasta". The New York Times. ISSN 0362-4331. Retrieved 2025-04-24.
- ^ "Journey to Puglia with Dolce&Gabbana: exploring culture, traditions, and gastronomic delights". Dolce&Gabbana - World. Retrieved 2025-04-24.
Sources
[edit]- Zanini De Vita, Oretta (2009). "Orecchiette". Encyclopedia of Pasta. University of California Press. pp. 188–190. ISBN 978-0-520-94471-8. Retrieved 18 September 2013.
- Sada, Luigi (1994). La cucina pugliese. Newton-Compton.
External links
[edit]
- Orecchiette with Broccoli, Anchovies and Cherry Tomatoes from www.recipesfromitaly.com
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