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Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. The typical dish of holidays is orecchiette with rabbit ragout. Strascinati and cencioni are typically larger than orecchiette.
Orecchiette are typically served with a meat such as pork, capers and a crisp white wine. The traditional dish from Apulia is orecchiette alle cime di rapa, a dish of orecchiette and rapini, also called turnip tops. Florence Knight’s recipe for orecchiette, pork, capers and white wine”. Orecchiette with Broccoli, Anchovies and Cherry Tomatoes from www. Farfalle come in several sizes, but they all have a distinctive “bow tie” shape.
