Orecchiette alla Salentina

‘Orecchiette alla Salentina’ is a dish which comes from the famous Puglia region of Southern Italy. Puglia is located at the bottom right corner of Italy and is often described as “Il tallo dello stivalo” (the heel of the boot).

The distinctive pasta we have chosen for this dish is also traditionally associated with Puglia. Orecchiette means ‘little ears’ and are a small shell-shaped type of pasta, made by women, young and old.

In the ‘famiglia Italiana’ it is considered a favourite pastime to make Orecchiette together, and it takes experience, ability and practice. One taste will tell you that they have indeed been made with care, love and attention.

They go well with many sauces, not least our thick ‘Salentina’ sauce, which is produced from tomato, ricotta cheese and a hint of pepper.

When you eat ‘Orecchiette alla Salentina’, you’ll be indulging in a centuries-old traditional dish, that every ‘Pugliese’ knows and loves

*picture is indicative only

Shopping list from our ‘BOTTEGA’ (serves 4)

• 500gr Fresh Orecchiette pasta
• 1 jar (280 gr) of Sugo alla Ricotta Dura
• Primo sale al pepe grated

Method

1. Put a large pan of water to boil
2. Put the Ricotta sauce into a small pan and heat through gently
3. Boil the pasta until it’s ‘al dente’ ( approx. 5-6 mins)
4. When cooked, drain well, and return to the pan
5. Add in the heated sauce, and mix well
6. Transfer the Orecchiette alla Salentina to a large serving dish
7. Sprinkle with Primo Sale al Pepe

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