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How-To Tuesdays

Orecchiette

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Orecchiette, which means “little ears” in Italian, are a small, dimpled pasta shape that is traditionally served in Puglia, the “heel” on Italy’s boot and made with semolina dough. For a classic combination, try pairing orecchiette with some crumbled fennel sausage and sautéed broccoli rabe. Here, Matt Abdoo, chef de cuisine at Del Posto, demonstrates how to form orecchiette like a true southern Italian. For extra credit, check out this video of Matt making Orecchiette with Red Lamb Sausage and Carrots, and get the recipe too!

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Del Posto little ears Matt Abdoo Orecchiette pasta puglia semolina semolina dough
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