HoReCa

Orecchiette (little ears), also known as "strascicati", are a typical pasta shape from the culinary tradition of Apulia. The shape is a round disk with a small depression in the center. In the culinary tradition of Puglia, white flour, durum wheat semolina and water were used to prepare homemade orecchiette pasta. After the pasta dough was cut into small pieces, it was "stretched" ("strascicati" in Italian) with the tip of a knife to form a sort of small shell, and then pulled back with the tip of the thumb. In traditional Puglia cuisine, orecchiette is cooked in boiling water with broccoli or potatoes and served with tomato sauce and sheep's cheese or garlic and butter. This pasta is also known as "Recchie" and is served with vegetable stew or lamb and ricotta stew. Available in 500 g packaging. Cooking time: 11 min - Al dente: 9 min