Orecchiette

kind of home-made pasta
Orecchiette
Orecchiette carbonara.jpg
Orecchiette showing their typical shape and central depression
Type Pasta
Region or state Apulia
Main ingredients bacon
Cookbook: Orecchiette  Media: Orecchiette

Orecchiette (Italian pronunciation: [orekˈkjɛtte]; singular orecchietta; from Italian orecchia, meaning 'ear', and -etta, meaning 'small') is a variety of home-made pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear. In the vernacular of Taranto it is called recchietedd, or chiancaredd. A slightly flatter version is called cencioni, while in the vernacular of Bari strascinate are more similar to cavatelli.

The traditional dish from Apulia is orecchiette alle cime di rapa,[1] although broccoli is also widely used as an alternative to rapini. Particularly around Capitanata and Salento, orecchiette are traditionally also dressed with a tomato-based sauce (al sugo), with or without miniature meatballs (al ragù) and/or a sprinkling of ricotta forte, a seasoned sheep-milk variety of ricotta cheese.

The Italian cookbook Il cucchiaio d'argento (with an English translation The Silver Spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces.

In China, a similar type of pasta is called 猫耳朵 (māo ěr duǒ, literally, cat's ears).

See alsoEdit

ReferencesEdit

  1. ^ Zanini De Vita

SourcesEdit