Orecchiette (singular, orecchietta), from orecchio (ear) + etto (small)) is a kind of home-made pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of 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.
INGREDIENTS
280 g orecchiette
800 g broccoli
1 clove of garlic
grated cheese or pecorino
chilli
oil
salt
Preparation
Clean the broccoli, remove the leaves and flowers divide into florets. Boil for a few minutes in salted water. In a pan, heat two tablespoons of olive oil, garlic and chilli insaporitevi, add the florets and cook for ten minutes. Boil the pasta in salted water. Al dente, drain and mash them in the pan of the florets. Mix and arrange on a platter. Serve with grated cheese or grated cheese separately.
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