You can see nimble-fingered ladies making and drying orecchiette or “little ears” of pasta in the labrynthine back streets of the old town of Bari Vecchia in Puglia. Orecchiette with broccoli raab is very traditional. Simple yet sensational.
You can see nimble-fingered ladies making and drying orecchiette or “little ears” of pasta in the labrynthine back streets of the old town of Bari Vecchia in Puglia. Orecchiette with broccoli raab is very traditional. Simple yet sensational.
Lyndey’s note: In Italy broccoli raab or rabe is called cime di rapa (meaning “turnip tops”). It is also known as rapi, or rapini. You can substitute 500g brocolini; slice stalks thinly and cut heads into little florets. Cacioricotta is a ricotta cheese made in spring which is dried and can also be aged.
If you want to try this and other traditional Pugliese dishes join Lyndey on her Culinary Adventures in Puglia and Basilicata, 8 – 14 October 2022
Other Pugliese Recipes:
Mussels with Garlic Crumbs
Cauliflower Fritters
Photography by: Max in Puglia
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