I know these are known as "little hats" and do seem simple enough to make BUT....

How thick should the dough be when rolled and what is the proper "style" to use with the thumb to get the shape and size?

Diva or Alice, I know you guys MUST know this one.

This Christmas, we made ravioli with my parents for the first time in 25-30 years and we had a blast. They came out pretty good too!

Let me know group as I would much prefer to make these than buy them!

Thanks!!!!

Doug

Here is a great site with a tutorial (pictures and all) http://www.gennarino.org/orecchiette.htm

doug... they are little "ears"!!!! because of the way they bend at the edge. They are great because they collect the sauce so well. More sauce, more calories, more fun!!! HA!!

di

Hey, I was close.... hats cover the ears

Cristina... thanks for the site and it does give me the idea of HOW to make them. Much easier than the method I was trying ... we won't go there either

Thanks Diana too for the clarification!! That's what I get for listening to my father who mispronounces a lot of stuff but I love him for it.

His best one was when he went to New Orleans and had a Muffelatta sandwich... he called it a Buttafucco. Don't ask as I don't know but I laughed pretty hard

Doug

the tutorial is great!
I love hot water pasta's.
In case you don't read Italian, the dough is made with hard wheat flour salt and warm water.

Pici is made the same way but rolled out into strands.

I cut small pennies of pasta, and then use the rounded knife to flatten and stretch them.

They cook quickly and are fabulous.
Tradtionally you put broccoli pieces in the cooking water too and cook then together, when you drain the pasta, , it goes into a pan where you have already sauteed some garlic and chili pepper in olive oil!

Heat together to flavor and serve!
I'm hungry

They can also be served with a southern-Italy style ragù, a very thick tomato sauce where several "braciuoline" (meat rolls filled with prosciutto, Parmigiano reggiano cheese, minced parsley, and a little black pepper) have been coocking for very long. The rolls can be served as a secondo, or you could serve the pasta topped with one roll with some vegetables as a side dish.

Diva, you said they're made with the flour, salt and water. Can you use fresh egg pasta?

Orecchiette by definition are not an egg pasta, but much firmer than egg pasta.
I tried making orecchiette ai brocolli for months and never got a good one, until I gave in and Googled to find a recipe from Bari. The secret ingredient was anchovy filets, which melt completely away but leave a flavor beyond anything else I could make. It was also one of the few really Italian recipes in which one browned the garlic.
I believe this is the site:
Apulian Food.

quote:

Originally posted by Alice Twain:
They can also be served with ... "braciuoline" (meat rolls filled with prosciutto, Parmigiano reggiano cheese, minced parsley, and a little black pepper) have been coocking for very long. The rolls can be served as a secondo...

Alice, Can you add some details? I was planning braciolone for Sunday supper, but my recipe is from an old Mary Ann Esposito (PBS fans may recognize the name) cookbook, and I'd love to have a better source. Help, anyone?

Geralyn

Little ears (not little hats)

scuzi...Decobabe, do you make the orecchiette and let them dry before cooking or can you cook them while soft?

Judith- I couldn't get that site to work, but I found this one:Puglia recipeswith a similar recipe. Thanks for the tip, I never would have thought of anchovy, and I LOVE the way this tasted when we were in Puglia!

Kate

I had the best orecchiette in Macerata in Le Marche. It was, of course, called orecchiette maceratese. It was orecchiette in a light tomato sauce with a local cheese over the top...fabulous.

Actually I wrote down in my previous mesage my granny's recipe for them. Besides, being my granny from Parma, I would not trust her overmuch as a reliable source for Pugliese recipes...

quote:

Originally posted by katecoleman:
Judith- I couldn't get that site to work, but I found this one:Puglia recipeswith a similar recipe. Thanks for the tip, I never would have thought of anchovy, and I LOVE the way this tasted when we were in Puglia!

Kate

Thanks for the better link, Kate. I don't make the orecchiete since it doesn't really pay for one person and I can buy such good ones. It's the dish I am nuts for. I had to make it twice recently in NY, so I am not alone in my love for it.