Orecchiette Pugliese Recipe
Homemade Little Ear Pasta, Broccoli Rapini, Garlic, Chili Breadcrumb
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Ingredients
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Pasta
Sauce
Breadcrumbs
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and semolina flour. Make a well in the center and add the egg. Gradually incorporate the flours into the egg, adding water as needed to form a dough. Knead on a floured surface for about 5-7 minutes until smooth.
- 2
Shape the Pasta
Divide the dough into small pieces and roll each piece into a long rope. Cut into small pieces (about 1 inch) and shape each piece into an 'ear' by pressing your thumb in the center and pulling the edges outward.
- 3
Cook the Pasta
Bring a pot of salted water to a boil and add the shaped orecchiette. Cook for about 3-5 minutes or until they float to the surface. Drain and set aside.
Sauce Preparation
- 4
Prepare the Broccoli Rapini
In a large pot of boiling salted water, blanch the broccoli rapini for 2-3 minutes until bright green. Remove and plunge into ice water. Drain and chop into smaller pieces.
- 5
Sauté Garlic and Chili
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add minced garlic and red chili flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- 6
Combine with Pasta
Add the blanched broccoli rapini and cooked orecchiette to the skillet. Toss well to coat and heat through. Season with salt to taste.
Breadcrumb Preparation
- 7
Prepare the Breadcrumbs
In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add breadcrumbs and garlic powder, stirring constantly until golden brown and crispy. Remove from heat and stir in grated Parmesan cheese.
Assembly
- 8
Serve
Serve the orecchiette hot, topped with the crispy chili breadcrumbs and additional grated Parmesan cheese if desired.
