Burnt Wheat Orecchiette

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Le orecchiette sono il simbolo gastronomico della Puglia, conosciute e diffuse in tutta Italia e anche all’estero. Le orecchiette sono un tipo di pasta fresca, sebbene ormai ne esistano in commercio anche versioni essiccate prodotte industrialmente e con farine diverse. Devono il nome alla forma che ricorda, infatti, delle piccole orecchie, rotonde e concave, dalla superficie ruvida. Tantissime sono le ricette tradizionali regionali che prevedono l’uso di questa pasta, principalmente in primi piatti vegetariani. Buon appetito!

Burnt Wheat Orecchiette, meaning “small ears,” is a hearty and chewy pasta that gets its flavor from toasting semolina flour. On a cold winter day when you just want to curl up on the couch, this meal is just the ticket for ultimate comfort. This recipe incorporates capers and tomatoes, but the dish would also be lovely with some vegetables such as broccoli or spinach. Burnt wheat tastes like no other pasta. They have amazing texture and, if you have the time, making the pasta shapes by hand is definitely worth it. Toast the semolina flour in a large sauté pan over medium heat or bake the flour in the oven. The shape makes it perfect for capturing any kind of sauce.

What You Need:

  • 5 Tbsp. Olive oil
  • ¼ tsp. Crushed red pepper
  • 4 Garlic cloves, minced
  • 2 C. Chopped cherry tomatoes (yellow and red, if available)
  • 1 ½ Tbsp. Capers
  • 6 C. Hot, cooked burnt wheat orecchiette
  • ¼ tsp. Salt
  • Grated fresh Parmesan cheese

What to Do:
Heat oil in a large, nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, capers and salt.
Reduce heat and simmer for a few minutes, stirring occasionally. Add orecchiette to pan, tossing gently to coat; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle (generously) with parmesan.