Orecchiette, translates to “little ears” in Italian, looks like its name with little ear-like cups that cradle and capture sauces. Barilla Orecchiette is one of few cuts produced exclusively in Italy using bronze dies. The resulting traditional look and texture makes it a great match for more rustic dishes.
Orecchiette originated in the southeastern coastal region of Puglia, where it is commonly served with rapini (also known as broccoli rabe), and often with spicy local pork sausages for a classic union. It also combines well with other ingredients from the Italian south, such as beans from cannellini to borlotti, and savory seasonings like anchovies, capers and olives. The thicker-walled structure makes it ideal for American-style pasta salads as well.
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