Orecchiette

Orecchiette is a type of pasta that is popular in Southern Italy, particularly in the Apulia region. The name comes from the Italian word 'orecchio' (ear), and 'etto' (small), because the shape of the pasta resembles a small ear.

History

The origins of orecchiette are believed to date back to the 12th or 13th century in the Kingdom of Sicily, where it was introduced by the Angevins. However, it is more commonly associated with the Apulia region, where it is traditionally handmade.

Production

Orecchiette is made from a dough of semolina, water, and sometimes egg. The dough is rolled into a thin rope, cut into pieces, and then each piece is pressed with a knife or a thumb to create the characteristic 'ear' shape. The pasta is then left to dry for several hours before it is cooked.

Use in dishes

Orecchiette is often served with a variety of sauces, including tomato sauce, ragù, and pesto. One of the most traditional dishes is 'Orecchiette alle cime di rapa', which combines the pasta with broccoli rabe, garlic, anchovies, and chili pepper.

Cultural significance

In Apulia, the making of orecchiette is often a social event, with women gathering to make the pasta by hand and leave it to dry in the sun. The pasta is also a staple of the region's Feast of Saint Nicholas, where it is served with a sauce of horse meat.

See also

• Pasta
• Cuisine of Italy
• Cuisine of Apulia
• List of pasta

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