Traditional Puglian Recipe
Orecchiette con Cime di Rapa
The quintessential dish of Puglia. Simple, rustic, and bursting with the flavors of bitter greens, garlic, and our signature extra virgin olive oil.
The Ingredients
500g Senatore Cappelli Durum Wheat Flour
The heirloom grain of Puglia, providing a deep golden hue and rustic nuttiness.
250ml Lukewarm Water
Used to hydrate the semolina slowly, creating the perfect pliable dough for shaping.
A Pinch of Fine Mediterranean Sea Salt
Essential for enhancing the natural, earthy flavor of the ancient grain pasta.
The Preparation Process
01.
Prepare the Dough
On a clean wooden surface, create a mound with the semolina flour. Form a well in the center and gradually pour in warm water, mixing by hand until a rough dough forms.
02.
Knead and Rest
Knead the dough for at least 10 minutes until smooth and elastic. Wrap in a damp cloth and let it rest at room temperature for 30 minutes to develop its texture.
03.
Shape the Orecchiette
Roll pieces of dough into long ropes, cut into small nuggets, and use a knife to drag and flip them over your thumb to create the iconic 'little ear' shape.
04.
Boil and Serve
Cook in boiling salted water until they float to the surface (about 3-5 minutes). Toss immediately with a rich Puglian sauce and a drizzle of estate-grown olive oil.