Orecchiette (singular: orecchietta) is a kind of home-made pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of a small ear. In Italianorecchio means ear, and the suffix 'etto' means 'small'. In the vernacular of Taranto it is called recchietedd, or chiancaredd. A slightly flatter version is called cencioni, while in the vernacular of Bari, strascinate are more similar to cavatelli. In China a similar type of pasta is called maoerdo (cat's ears). The Italian cookbook Il cucchiaio d'argento (with an English translation The Silver Spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces.
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