a very typical Apulian recipe. Orecchiette is a kind of pasta made with durum wheat semolina, water and salt. Strictly handmade, it has the typical round and concave shape, with the unmistakable wrinkled surface.
Ingredients for this recipe
Let's start with the semola dough
Knead the dough
Once the dough has come together, tip out onto a lightly floured surface and knead for 7–8 minutes until the dough is firm and springs back when you push your thumb into it. If the dough is a little sticky, add more flour, or a bit too firm, a little more water – the temperature of the water and humidity of the room will affect your dough
Once you have made the dough and left it to rest a while, the next step involves rolling pieces of the dough into 25cm sausages and cutting the sausage into small pieces (1cm). You can make your orecchiette any size you want. The important thing is that your pasta is more or less the same size.
Use a knife. You need to hold the knife at a 45-degree angle to your work surface, then press and roll the piece of dough toward you. When you reach the end of the piece of dough, stop and unfurl it over your thumb in the opposite direction to form a concave shape. Put the ready orecchiette on a baking sheet or tea towel, lightly sprinkled with semolina flour. Repeat with the remaining dough.
Apulian aperitivo with Bella di Cerignola olives and taralli.
To stay on topic, we picked Muma gin from Puglia and we mixed it with J. Gasco sodas: dry bitter tonic, indian tonic and soda water.
In the pan
In a large deep frying pan, heat the oil over moderately low heat. Add the garlic and broccoli stems and cook, stirring occasionally, for 2 minutes. Add the broccoli florets, 1/2 teaspoon of the salt, and the cherry tomatoes.
A gentle round of extra virgin olive oil, pepper and basil.