Tag: orecchiette

Orecchiette, potatoes and mussels recipe – Italian Cuisine

Orecchiette, potatoes and mussels recipe

Orecchiette potatoes and mussels cooked in the microwave, for a quick pasta dish and without messing up many pans

  • 1 kg mussels
  • 350 g dried orecchiette
  • 300 g new potatoes
  • 2 cloves of garlic
  • fennel
  • salt
  • dry white wine
  • extra virgin olive oil

To prepare orecchiette, potatoes and mussels, clean the mussels and open them in a saucepan covered with a couple of spoons of oil, the cloves of garlic peeled and cut in half, a nice sprig of fennel, a couple of glasses of water and 1/2 glass of wine.
only the cooking liquid of the mussels and extend it with water, bringing it to 1 liter. Shell some of the mussels.
Wash well the potatoes and cut them into wedges, keeping the peel.
place orecchiette in a large bowl and grease them well with a drizzle of oil; also add the potato wedges and the mussel cooking water.
sealed the bowl with plastic wrap and make a hole with a knife.
Bake in the microwave at maximum power for 2⁄3 of the time indicated on the orecchiette packaging.
Adjust salt, drain and distribute the orecchiette with potatoes on the plates, complete with mussels and fennel sprigs and serve.

#OggiDelivery: the Apulian orecchiette in Milan – Italian Cuisine

The legendary orecchiette of the Torcinelli Brothers are ready to cheer the Milanese. The touch of class? The meat of the sauce comes from the Premiata Macelleria Santoro di Cisternino!

"We opened Fratelli Torcinelli less than a year ago and the takeaway was only one of the methods of administration contemplated; a fundamental element on which we focused our offer was (and will be) the welcome and the smile. With the advent of the health emergency, we ran into the need to necessarily change our work, looking for ways that would allow us to get customers not only products, but also our warmth. We could not improvise the takeaway and home deliveries, not without first having planned everything and this is the reason why we did not start immediately, but we waited weeks and remodeled the offer, in a way enriching it. As usual
choice of meats (already cooked for takeaway or to finish cooking at home for those delivered under vacuum) the specialties were added, which at the moment are Le orecchiette with meat sauce and Le frize, dishes that will increase and change, with the succession of days and the seasonal offer "tell us the three founding members Pietro Caroli, Vincenzo Critelli and Sebastiano Corno.

«We also added a selection of wines made by Pietro to the dishes, which will often vary to allow regular customers to order different labels. With the Orecchiette we suggest you to sip Tenute Rubino's Negroamaro. We want to stay deliberately in the Apulian territory, for a wine with soft hints of red fruit and distinctly spicy, characteristic of the grape .

#Oggidelivery: Apulian orecchiette with meat sauce

The difference in this proposal is the absolute attention to raw materials, without compromise. The orecchiette are produced by Ligorio pasta factory in San Vito dei Normanni in the province of Brindisi, a family business from the Alto Salento that uses flours from Italian and specifically Apulian wheat. The sauce that accompanies them, delivered under vacuum as shown in the photo, is prepared by Sebastiano in the Fratelli Torcinelli kitchens with a tomato grown organically in Campania and a beef pulp and capocollo of black Nebrodi pig from the Sicilian farm Fattoria San Pio, where the pigs are raised and slaughtered in compliance with a very short and controlled supply chain.
This splendid dish of Apulian orecchiette with meat sauce is ready in just 5 minutes!

Orecchiette with turnip greens recipe – Italian Cuisine

Orecchiette with turnip greens recipe

The orecchiette with turnip greens are a fantastic first course of the Apulian tradition, let's prepare them together

  • 300 g re-milled durum wheat semolina
  • salt
  • 1 kg turnip greens
  • 4 anchovy fillets in oil
  • 1 cloves of garlic
  • 1 chilli pepper
  • salt
  • extra virgin olive oil

Knead the semolina with 150 g of warm water and a pinch of salt until a firm and smooth dough is obtained. Cover it with a towel and let it rest for 30 minutes.
disconnect small portions of dough from the dough and roll them on a pastry board to obtain loaves; cut them into small dumplings and, using the flat edge of a knife, "drag" them, then turn them over on the thumb to obtain the orecchiette.

Peel turnip greens keeping only the most tender part. Wash them.
Tuffatele in abundant salted boiling water. After 2 minutes add the orecchiette; when they are still very al dente, drain everything.
Heat in a pan 4 tablespoons of oil with 1 clove of peeled and crushed garlic, the hot pepper cut lengthwise and the anchovies. When they are undone, remove the garlic and pour the orecchiette with the turnip greens into the pan. Stir and serve.

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