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Recchietelle (Orecchiette) con Cime di Rape

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Margi Cintrano View Drop Down
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    Posted: 24 March 2012 at 06:43
 
 
 
photo courtesy:  Public Domain - Photo Search.   
 
 
 
The splendor of Puglia, Italia & Its Orecchetti ...  
 
 
Written by: Margaux Cintrano.
 
There are many things that distinguish Apulia ( Puglia ), on the southeastern Adriatic Coast on Italy´s heel. Firstly, it was profoundly influenced by the Greeks, and to a lesser extent, the Moorish. It produces the most olive oil and wine on the peninsula. Apulia is the land of Trulli, which are Government protected, Patrimonial Historic, extraordinaire architectural conical white buildings, hosting lovely hotels, restaurants, trattorias and boutiques and Orecchiete or Recchietelle, a pasta shaped in form of little ears.
 
*** In Apulian dialect, the Little Ear shaped Pasta is called RECCHIE ...
 
While a percentage of pasta is made by machine, much of it still is made via hand, as my Grandmom had made it for many years.  
 
Apulia is also the land of: sautéed chicory with fava beans ( fave e cicoria ), olive oil, caught daily off the Adriatic coast are, fish, shellfish, oysters, mussels, and antipasti and their home made breads.
 
MARGHERITE´s  ORECCHIETTE WITH BEETROOT AND TURNIP GREENS ...
( can be made with Broccoli Rabe or Swiss Chard ) :
 
1 pound fresh turnip or beetroot greens or Broccoli Rabe
5 tblsps E.V. Olive Oil
1 Jar of White Tuna, called Ventresca ( 8 anchovies can be used or even 8 slices of  Proscuitto di Parma )
1 red dried cayenne chili pepper
2 garlic cloves
1 Bay Leaf
12 ounces of Little Ear shaped Pasta or Shell shaped macaroni
Reggiano Parmesano or Pecorino Sardo Grated freshly
 
1. in a pot of boiling salted water, simmer the turnip or beetroot or Swiss chard greens until wilted
2. using slotted spoon, transfer the greens to a strainer and drain well
3. reserve the cooking liquid
4. squeeze the greens dry and chop coarsely
5. heat oil in heavy skillet over medium high heat
6. add the tuna, cayenne chili, garlic and bay leaf and sauté the garlic until golden, mashing the tuna, with back of spoon, about 2 mins. Discard the pod of the chili pep and bay leaf
7. return the cooking liquid to boil, and add pasta and cook until tender, but still firm to bite
8. drain pasta
9. add pasta to the greens and sauté to coat
10. season with salt and black pepper and Pecorino or Reggiano and serve with warm bread and a glass of red or white wine, of choice
Written by:
Margaux Cintrano.
  
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 March 2012 at 09:15
looks really good, margi ~ thank you!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 March 2012 at 12:14
Ron,
 
Glad to see you back with us ... Hope that you had a wonderful trip to Billings.
 
The cuisine in Puglia ( Apulia ) is just very simple ... all fresh ... and for most part, home made. 
They have quite a repertoire ... This can be made with any type of Swiss chard type veggie, and a small pasta, for example shells ... and warm Crusty baguette or focaccia ... and a salad ... Perfect for laboral day lunches.
 
Kind regards.
Margi.   
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Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
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