Orecchiette is a typical pasta shape from Puglia and in particular from Bari, the main town of that region. They are, almost daily, served with few different seasonings, one of those recipes is made with "broccoli" (well known as "rapini"). You will now be able to enjoy exactly the same Italian dish you would have in a restaurant in Bari, sitting on the water front: "orecchiette e cime di rapa".
Preparation: bring 3 and 1/5 cups (0,75 Liter) of water and 2 tbsp of Extra Virgin Olive Oil to a boil in a large non-stick skillet or pan. Add the contents of the package, cover and cook until most of the water has absorbed.
Useful tips: add 50g diced bread cubes and spicy olive oil just before serving. Serve with a tbsp of robust-flavored Extra virgin olive oil and black pepper or Extra virgin olive oil aromatizes with hot pepper.
Wine: Brindisi rosato DOC or medium bodied red wine.
Ingredients: durum wheat semolina pasta , rapini "cime di rapa", tomato, herbs, salt.
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