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Orrecchiette: Little Ear Shaped Pasta - Apulia

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Orrecchiette: Little Ear Shaped Pasta - Apulia

Postby Alexandria » Sat Feb 24, 2018 11:39 pm

This Apulian (southeastern Italy ) recipe is flavored with anchovies and cayenne and hails from a little restaurant between the towns of Taranto and Brindisi called Al Fornello Da Ricci ..

Recipe for 4 servings :

5 Tablespoons of Italian Evoo
8 anchovy filets
1 tiny one inch horn shaped cayenne dried red pepper ( or red pepper flakes if you prefer )
1 bay leaf
1 garlic clove, thinly sliced crosswise
500 grams of Orrecchiette ( fresh or dry )
300 Grams of Cavolo Black Italian Cabbage

1) Cook the cavolo in a pot of boiling salted water until wilted about 3 minutes. Using a slotted spoon, transfer the cavolo to a strainer and drain thoroughly.
2) Reserve the cooking liquid of the cavolo ..
3) Squeeze the cavolo until dry and chop coarsely.
4) Heat some Evoo into a large heavy skillet and over a medium heat, add the anchovy filets, the red chili pepper and the bay leaf ..
5) Sauté until the garlic is golden and mash the anchovies with the back of a spoon ( process: about 3 minutes .. )
6) Return the cooking liquid to a boil and add the orricchiette pasta and cook until al dente, tender yet firm.
7) Strain the pasta and add to the skillet with the cavolo, anchovies, garlic and chili pepper and bay leaf ..
8) Toss with Evoo and a tablespoon or 2 of the Cavolo Pasta cooking liquid ..
9) Salt and freshly ground black pepper to taste ..

Enjoy .. Simply wonderful .. Add some freshly grated Sardo Pecorino Ewe cheese or Reggiano Parmesano cow cheese ..
Serve with wine or Prosecco of choice ..

Have a lovely weekend .. :thumbsup :thumbsup :wino :wino :wino
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