Orechiette means "little ears" and is a hand-shaped noodle specialty, originally from southern Italy, so to speak the national dish of Puglia. There they are eaten traditionally with Cime di Rape and Pecorino, the leaves of a stewed cabbage, or also with tomato sauce.
The noodles have a rough surface. The preparation is also very tasty with lamb, beans, broccoli, scampi, crustaceans or rocket.
Cooking time 12 - 16 minutes.
For perfect pasta bring 2-3 l water with 1 tbsp salt to the boil.
Make the bite test just before the end of the cooking time: Orechiette are perfect when they are no longer hard, but just still al dente.
For the pasta creations of Rustichella d`Abruzzo only the best semolina of selected Italian hard wheat and mountain water from Abruzzo is used
Shelf Life / StorageStore in a cool, dry and dark place.
1493 / 352
Antonio Viani Importe GmbH
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