Description
- Orecchiette Grano Arso is a specialty pasta, typical of the Apulian culinary tradition, made with burnt what, which gives it a typical dark color and a smoked aftertaste.
- Distinguished by its original concave ear shape, Orecchiette is ideal for any type of sauce. Pair them with your favorite sauce or prepare them with sauted broccoli and chili pepper, following the traditional Apulian recipe.
- Ingredients: durum wheat semolina, burnt wheat flour, water
- Plastic wrap - 1.1 lb (500g)
- Product of Italy
Orecchiette Grano Arso Pasta is born from the ancient Apulian culinary tradition. In Puglia they are also called "drag" because, traditionally, housewives drag them one by one on the pastry board with the thumb or using a particular knife with a rounded tip. Orecchiette Grano Arso Pasta is an attempt to recover the ancient taste of popular food. In much of Puglia, after the harvest, the stubble was used to set fire so that the ash served as a natural fertilizer for the land. The populace was allowed to go and glean, free of charge, in the fields already burned. With the small amount of burnt wheat that they managed to harvest, the poor kneaded the bread and pasta which therefore retained a strong smoke flavor. The wheat from orecchiette is especially burned, and a minimum quantity of 20% of the total flour is used. However, it gives the pasta an extraordinary aroma of wood fire, to appreciate which, it is necessary to season the pasta, once boiled, with only raw extra virgin olive oil.