Home > Blog > Recipes > Apulian Orecchiette
Apulian Orecchiette

Apulian Orecchiette

Orecchiette are a symbol of Bari and Puglia in general, just like pizza is the symbol of Naples, carbonara is the symbol of Rome, pesto is the symbol of Genoa and so on…

In Italy, in fact, every region and every city has its peculiarities and its typical dishes and for this reason we at Do Eat Better Experience organize gastronomic tours in many Italian regions, with the aim of making known the culinary culture of each place.

Orecchiette in Puglia are a real institution, they are prepared mainly by hand by housewives, they have a size equal to an thumb and they are so called because their round and concave shape is very similar to the shape of an ear. They always have a rough surface and it seems that their shape allows them to dry faster and keep long and better.

The origin of the recipe of the orecchiette is not certain as there is no historical document that attests its birth, however in 1500 was found in a document of notarial deed of sale, in which the owner of a bakery indicated to his daughter as marriage dowry to prepare the famous “orecchiette”.

An accredited hypothesis is that in 1200 the Angevins brought the orecchiette to Apulia from France, during the period of domination in southern Italy. It seems, in fact, that in Provence this type of pasta was very widespread and that thanks to its shape it could be dried easily and withstand long journeys.

The most famous condiment that characterizes the Apulian orecchiette is the one with turnip greens, but they can also be seasoned in many other ways!

The preparation of orecchiette requires very simple ingredients, only water, flour and salt.

Here is the recipe prepared by the_wandering_forks.

Apulian Orecchiette

Recipe of Apulian Orecchiette

Ingredients

  • 400 gr Reground durum wheat semolina
  • water (about 300 gr)
  • salt to taste

Procedure

In a container add the semolina flour, water at room temperature and salt.

Knead until a homogeneous dough is obtained.

Leave to rest for about half an hour.

Knead the dough a little at a time, form a roll with the dough about half a centimetre thick, cut into pieces and work by hand with your thumb until the desired shape is obtained.

Cook in boiling water for 6 minutes.