we talk about a typical pasta shape of our land, amazing with traditional meat sauce know as “ragù”, or also with the famous turnip greens, fantastic in any sauce…
Ladies and gentlemen:
LE “ ORECCHIETTE ”
Perhaps this presentation will seem exaggerated, but trust me when I tell you that a good dish of orecchiette deserves this and more … TRY TO BELIEVE 😉
In Puglia preparing homemade orecchiette is equivalent to almost a sacred rite to be passed down from mother to daughter, or at least was so until recently, because let’s face it, the rhythms of life are significantly changed and specialized companies in the sector offer great quality in practice packaging … anyway I received my first set for the homemade pasta when I was just 6 years old and consists of a box with a cutter butter, an apron and a small pastry…
Very very embarrassing, I know.
Past and present:
The origins of the orecchiette appear to be attributable just to the city of Bari, during the rule of the Norman-Swabian, between the twelfth and thirteenth centuries.
The concave shape with the edges more double respect to the center recalls small ears, hence the name “orecchiette”, in reality this form was not designed for the case, but with the precise objective of obtaining a quick drying even in winter months, indeed the medieval Puglia was a place mainly swampy, not exactly the ideal place for drying food, so any viable strategy was to reach the end or have availability of food during the winter.
In the alleys of the oldest district of the city of Bari, called “Bari vecchia”, you can still meet women who produce handmade orecchiette on typical wooden pastry board on the street, with their ancient simplicity give a folklore that envelops you completely, of course all their products are for sale and visitors will not let up the chance to take home the flavors of Puglia.
Our best brands:
We sacrificed for you and we tried three different brands of Italian dry orecchiette easily available on Amazon …
Ok ok, your welcome, it was a very hard work 😛
So, this is our ORECCHIETTE ’S TOP THREE :
- THIRD CLASSIFIED:
Perhaps the brand most commonly used in Italian kitchens and not only, but not the best in this format; does not keep very well cooked, it is best to drain two minutes earlier than the cooking time indicated on the package.
Simply, we were not impressed but if you want to try it read below.
- SECOND CLASSIFIED:
DE CECCO 91
Very good texture, just the cooking time indicated on the package until al dente; orecchiette retain their elasticity, color and taste confirm the good quality of the grain used. To try it read below.
- FIRST CLASSIFIED:
The best dried orecchiette in trade, in our view, the golden color, rough texture, taste and a perfect seal cooking leave no doubt on the excellent quality of the grain.
Also excellent value for money, certainly deserve the first place !! To try it read below.
Well, this post is toward the end …
What to add? but certainly our advice 😉
Yes, it is normal, you want just orecchiette now…
So, you can dream it or can buy your orecchiette.
And remember to let us know your best orecchiette brand !!
How to dress orecchiette?
Try it with traditional apulian “ragù”
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