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|Region or state||Apulia|
|Cookbook: Orecchiette Media: Orecchiette|
Orecchiette (Italian pronunciation: ; singular orecchietta; from Italian orecchia, meaning 'ear', and -etta, meaning 'small') are a variety of pasta typical of Apulia, a region of southern Italy. Their name comes from their 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, 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) or a sprinkling of ricotta forte, a seasoned sheep-milk variety of ricotta cheese.
Their size is about 3/4 of a thumb, and look as a small white dome, with the center thinner than the edge and with a rough surface. There is also a version made without the typical round and concave shape, better known as "strascinati." In all variants, orecchiette are made with re-milled durum wheat semolina, water and salt.
In Cisternino orecchiette are made with slightly refined wheat flour, they are larger and take on a different shape, with deep internal ribs, very similar to an ear. They are defined recch'd'privt — that is, "ears of the priest". The classic peasant recipe of festive days includes the condiment with rabbit sauce.
In China, a similar type of pasta is called 猫耳朵 (māo ěr duǒ, literally, "cat's ears").
- Zanini De Vita
- D’Onofrio, Clelia (2005). Il Cucchiaio D’Argento. Cucchiaio d'argento Domus.
- The Silver Spoon. Phaidon Press. 2005.
- Orecchiette with Broccoli, Anchovies and Cherry Tomatoes from www.recipesfromitaly.com
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