It's not everyday that we get a visitor from Italy and when we do it's cause to celebrate - especially when they bring food - or wine, or food and wine.
But when the guest brings my favorite pasta - orecchiette - and it is fresh, it is a very good day.
I have always liked the shape of these little "ears" but recently orecchiette have risen to the top of the favorites list since we visited Lecce in Puglia, last November.
Orecchiette, which is the pride of Lecce (among other things), can be dressed up or dressed down. It is great served with a simple red sauce or with sausage and greens. Great with butter and black pepper and pecorino. It's great al forno since it doesn't disintegrate and keeps it bite through the double cooking process.
Unfortunately, it is one of the pasta shapes that is rarely unavailable in Israel even though its origins are in one of Italy's most Jewish (historically) cities.
Enjoyed every bite of these ears. Hope everyone has a chance to try them at some time.
For quick red sauce from BT.
Saute one small yellow onion in two tablespoons of butter. When onions are translucent, add 1/4 teaspoon of peperoncino flakes, 1/2 teaspoon kosher salt and 1 tablespoon tomato concentrate. Stir and continue cooking for 1 minute. Add 1/2 lb (250 grams) fresh tomatoes, 1 clove garlic, 1 bay leaf, 1 teaspoon sugar and 1/2 cup of white wine or water. Cover and cook on low for 15 minutes. Remove bay leaf and purée sauce.
Enjoy! !בתיאבון
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