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Orecchiette (Italian: [orekˈkjɛtte]; sg.: orecchietta; from
Italian orecchia, lit. 'ear', and -etta) are a
pasta typical of the
Apulia region of Italy...
- including, most notably, the
famous orecchiette ear-shaped pasta,
recchietelle or strascinate,
chiancarelle (
orecchiette of
different sizes) and cavatelli...
-
pepper and anchovy. It may be used as an
ingredient in soup,
served with
orecchiette,
other pasta, or pan-fried sausage.
Rapini is
sometimes (but not always)...
- such as the Roman-style
arrabbiata sauce and the
Apulian orecchiette alle cime di rapa (
orecchiette pasta with
broccoli rabe).
While most
crushed red pepper...
-
Manfredi con la
ricotta Marubini cremonesi Orecchiette al sugo con cacioricotta,
orecchiette alla materana,
orecchiette con cime di rapa
Paccheri al sugo di...
-
Orecchiette alla
materana is a
pasta dish
typical of the
comune (muni****lity) of Matera, Basilicata. It is made with
fresh orecchiette pasta, tomatoes...
-
grown into "S****i di Matera" and
celebrated on 1
August Orecchiette alla materana,
baked orecchiette-pasta
seasoned with tomatoes, lamb,
mozzarella and Pecorino...
- d'ulivo Fusi
Garganelli Gemelli Lanterne Lorighittas Macaroni Malloreddus Orecchiette Paccheri P****atelli
Penne ****s
Pizzoccheri Radiatori Rigatoni Rotelle...
- hand-made
disks of
pasta dragged (strascinato)
across a
wooden board.
Orecchiette are a
typical example.
These are
small types of pasta,
mainly used in...
- vegetables, and a type of bread.
Typically Apulian pasta shapes are
orecchiette, cavatelli, troccoli,
strascinati and pizzarieddi, Po****r
street foods...
