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Old 05-04-2012, 05:47 AM   #1
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Pulgia: Recchietelle - Orecchiette

Good Morning,

THE VALLE D´ITRIA, located in between the towns of Martina Franca and Putignano in southern Puglia on the Adriatic, is a region that is extraordinaire, because it houses the most unusual buildings in the world, The Trulli ( pronounced truly ). The Trulli are Nationally Government Protected architectural dwellings, as well as Historical Preservation and documented with the International Patrimony of world monuments.

With this in mind, the town of Alberobello with its striking landscape as the rolling red clay earth, olive groves, wine estates and the dramatic skyline of Trulli, is a perfect place to spend a few days.

Here is their most famous Pasta dish called Rechietelle or Orechiette, which signifies an audio aparatus, or little ears. These indented little disks of pasta do indeed resemble little ears ...

Orecchiette con Cime e Rape

*** One can prepare a basic pasta dough for home made and / or orecchiette can be purchased from a fine Italian grocer.

The Recipe ...

1 pound of fresh turnip or beetroot greens trimmed
5 tblsps Evoo
8 anchovies
1 red chili pepper or dry red chili or dry red pepper flakes
Garlic ( 1 or 2 cloves minced )
1 bay leaf
12 ounces of little ear shaped pasta, or one can substitute with Little Shells

1. cook greens in pot of salted boiling water until wilted 3 to 4 minutes
2. using slotted spoon, transfer greens to a strainer and drain extremely well. ( I have made this dish with fresh spinach )
3. reserve the cooking liquid in pot
4. squeeze greens dry
5. heat evoo in heavy large skillet over medium heat and add the: anchovies, chili pepper, garlic and bay leaf, sauté until the garlic is golden, 3 minutes.
6. add the greens and sauté to coat, about 2 minutes
7. discard the bay leaf and whole chili if used
8. return cooking liquid to a boil, and add the little ear pasta or little shells, and cook until tender however, firm to bite.
9) drain the pasta well and add to the greens and sauté to coat and season with salt and freshly ground black pepper.

*** serve with a lovely Prosecco or Lambrusco or Piemonte Red and crusty warm bread. One can sprinkle aged freshly grated pecorino or Reggiano parmesano. ENJOY.

Have a lovely wkend.
Margi. Cintrano.

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Old 05-04-2012, 06:32 AM   #2
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Take a look at this video and you'll become a master in orecchiette making

Orecchiette pugliesi fatte da mamma UNA AD UNA. Che Arte! - YouTube
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Old 05-04-2012, 06:35 AM   #3
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Even if there's a discussion in the comments of this video, someone says these are orecchiette, someone says strascinati, someone cavatelli...
Viva l'Italia
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Old 05-04-2012, 06:58 AM   #4
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Quote:
Originally Posted by Luca Lazzari View Post
Even if there's a discussion in the comments of this video, someone says these are orecchiette, someone says strascinati, someone cavatelli...
Viva l'Italia
hey luca
now that we've put the "oil in the water" debate to bed please answer this for me:
my favourite pasta brand is garofalo bronze die.all the same ingredients so why is it,or is it my imagination,that different shapes(linguine,penne,fusilli, etc)taste different when cooked the same way?.all delicious but different
harry
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Old 05-04-2012, 07:04 AM   #5
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Luca,

Thanks so much for the Dvd on the how to´s of making the dough for the Little Ears. Truly appreciate it ...

Have a lovely wkend.
Margi.
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Old 05-04-2012, 07:08 AM   #6
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Harry,

Why does your tomato sauce taste different than mine in Puglia and why does my tomato sauce taste different in Puglia from the exact same one I make in Madrid Capital ?

And 99% of the time, I make my own dough, same product I buy in Italia or same brand from Italia, in Madrid.

Barilla is Barilla in Puglia, however, is the Barilla I buy, from Italia, the same when it arrives in Madrid ? NO ... the packaging reads a bit different too ...

One of the great mysteries of the universe !

Have nice wkend.
Margi.
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Old 05-04-2012, 07:17 AM   #7
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Quote:
Originally Posted by Harry Cobean View Post
hey luca
now that we've put the "oil in the water" debate to bed please answer this for me:
my favourite pasta brand is garofalo bronze die.all the same ingredients so why is it,or is it my imagination,that different shapes(linguine,penne,fusilli, etc)taste different when cooked the same way?.all delicious but different
harry
This is interesting. I'll have to investigate it further. I believe they produce different shapes starting from the same stuff, but I could be wrong. I'll ask a friend of mine, whose family runs a small industrial pasta making business.
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Old 05-04-2012, 07:32 AM   #8
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Luca and Harry,

Come to think of it, as a matter of fact, all products, for example a bottle of 7 Up or Sprite or Coca Cola, do taste different here than in the USA for example ... so it is NOT only Pasta ... it is the water too ...

Packaging laws, may prohibit some ingredients and requiring subbing ... for example, in the USA, soy is used in alot of products. I cannot eat Soy, so this is a problem. Many things in Spain, have Sunflower Oil in them. This I do not eat either. So, there are catch 22´s ... The Italian products shipped from italia to españa are different !!! this i know 1st hand.

Have nice day guys, it is near lunch time 13.30 hrs. And I have to sign off for a while.

Kind regards and Have nice Wkend. Any plans for the wkend ?
Margi.
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Old 05-04-2012, 07:32 AM   #9
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Quote:
Originally Posted by Margi Cintrano View Post
Harry,

Why does your tomato sauce taste different than mine in Puglia and why does my tomato sauce taste different in Puglia from the exact same one I make in Madrid Capital ?

And 99% of the time, I make my own dough, same product I buy in Italia or same brand from Italia, in Madrid.

Barilla is Barilla in Puglia, however, is the Barilla I buy, from Italia, the same when it arrives in Madrid ? NO ... the packaging reads a bit different too ...

One of the great mysteries of the universe !

Have nice wkend.
Margi.
Quote:
Originally Posted by Luca Lazzari View Post
This is interesting. I'll have to investigate it further. I believe they produce different shapes starting from the same stuff, but I could be wrong. I'll ask a friend of mine, whose family runs a small industrial pasta making business.
love a good mystery margi,thanks luca
harry
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Old 05-04-2012, 07:34 AM   #10
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Harry,

We shall catch up over wkend. Have a great one !

Margi 13.30 Hours Madrid time.
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