Pronunciation: oh-reck-ee-ET-tay

Orecchiette (little ears) are small olive-sized pieces of pasta, pressed with the thumb into the shape of tiny ears or bowls, a specialty of Apulia. The best known recipe for this small disks of dough, slightly indented at their centers, is "Orecchiette Con Cime di Rapa." Cooking time 10-15 min.

 

The Recipe:

Orecchiette alle Cime di Rapa
(preparation time: 30 minutes)

Ingredients for 4 people:
1 pound orecchiette
2 1/4 pounds broccoli rabe
1 hot pepper, shredded
2 cloves garlic, minced
6 tablespoons olive oil
Grated Pecorino Romano

Preparation:
Cut in small pieces the broccoli rabe and steam them until moderately soft.
In a large pan, heat the olive oil, add the garlic cut in pieces, the chili pepper and the anchovies. Fry on medium fire so that the garlic doesn’t burn and the anchovies don’t harden. Break them in pieces with a spatula while they fry. When the anchovies have practically vanished, add the broccoli rabe and stir well for some time.
Put the orecchiette in hot water, stirring well immediately so they won’t stick together. When they are done, remove the water and put them back into the pan. Add the broccoli rabe and mix. Add salt as necessary. Serve with a squirt of raw olive oil and some grated pecorino.

 

Match Wine: Gravina Bianco Doc or Castel del Monte Bianco Doc or Locorotondo Doc