This is the most typical of the Puglia style pastas. Orecchiette pasta means "little ears". They are small round shaped pasta, and the fresh styles are usually made by hand, using fingers to shape small ears of pasta. Ralph loved this pasta (with broccoli or other greens) very much.
Ingredients (serves 2):
- 6 - 8 oz. orecchiette pasta
- 1/2 cup olive oil
- 1 oz. bacon or pancetta, finely cut
- 1 small onion, finely cut
- 3 cloves garlic, finely cut
- 1 - 1/2 lbs. broccoli florets, small stems or cut (or a choice of other greens)
- salt and pepper
Cook in a large pot the oil, bacon, onion, garlic, until the onion wilts, then increase temp. to high and add broccoli and stir 2 minutes. Add the salt and pepper, 1/3 cup water, and cook covered on low heat for about 30 minutes (check it often). Add pepper at the end.
Serve over al dente "le orecchiette".