Tag: orecchiette

Orecchiette recipe with broad bean cream – Italian cuisine reinvented by Gordon Ramsay

Orecchiette recipe with broad bean cream


If you are looking for a first course for the summer that is tasty as well as easy and quick to make (for real!), try the recipe for Orecchiette with broad bean cream, almonds and ricottaready in 15 minutes, nourishing and health-giving.

To prepare it, all you have to do is blend small broad beans (without needing to cook them) with ricotta, almonds, oil, salt and pepper. You will get one cream which you will use to cream the orecchiette, previously cooked in mint-flavoured water and sautéed in a pan with a little oil and the whole broad beans.

Also discover these recipes: Spaghetti with ricotta and broad beans, Pasta with broad beans and bottarga, Pasta alla guitar with broad beans, Warm orecchiette and vegetables in aromatic oil, Orecchiette, chickpeas and cherry tomatoes, Orecchiette, potatoes and mussels.

Orecchiette with cauliflower | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Orecchiette with cauliflower |  Yummy Recipes



The Orecchiette with cauliflower they are a first course with a unique and captivating taste, a meeting of flavors that to define sublime is an understatement. Orecchiette, a typical Apulian pasta, goes perfectly with cauliflower for an extremely intriguing mix. And if you want you can also prepare this dish in the variant with purple cauliflower.

How to make orecchiette with cauliflower

The delicious ones Orecchiette with cauliflower they are prepared by dividing the cabbage and boiling it for a few minutes before adding the orecchiette. Once ready the dish will be served with grated pecorino. Here are the steps for Orecchiette with cauliflower illustrated step by step and in great detail.



Orecchiette, turnip tops and more: 10 sauces to season them – Italian cuisine reinvented by Gordon Ramsay


Orecchiette and turnip greens, a winning combination that never tires. It is certainly the most cited dish by those who have to imagine a culinary symbol coming from Puglia, where they still come from made mainly by handbut this pasta shape also lends itself to accommodating many other condiments. Of fish, vegetables but not only, for always new dishes.

How to make orecchiette

Making orecchiette is not complicated but it definitely requires skill and practice. If you know some Apulian pasta makers, take advantage of them: gestures are very precious knowledge. At the recipe We’ll take care of the orecchiette: for 4 people you need 300 g of re-milled durum wheat semolina, 150 g of water and salt to taste. Pour the flour on the pastry board and make a well, add salt and warm water, little at a time, just enough to obtain a smooth and firm dough. You do with the pasta some cords with a diameter of approximately 1 cm; cut them into equally long pieces, roll them on a pastry board «drag themusing the blunt part of a knife flat (in Puglia the traditional sfèrre is used), then turn them over on your thumb to obtain the orecchiette. Spread out the orecchiette on a floured surface and leave them to dry until ready to cook them.

Why are they called orecchiette?

It’s exactly as you might think: the orecchiette are called this because their rounded and concave shape and the wrinkled surface, designed to better retain the sauces, it is very reminiscent of the shape of an ear. Anyone from Puglia knows this: they are produced in different sizes: small, very small, medium and larger, everything depends on the manual skills of the individual housewife.

Orecchiette, turnip tops and more: 10 sauces to season them

From the orecchiette with turnip tops and ginger, for a fresh and exotic touch, to the Trapani pesto, passing through the cherry tomatoes, mussels, peas and croaker. Get ready to experiment.

10 mouth-watering recipes with orecchiette

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