De Cecco Orecchiette

Orecchiette (little ears) are the most typical pasta format of the Pugliese cuisine. The shape is a round disc slightly hollowed in the middle. Their thickness is between 1,25 and 1,35 mm. in the dome part and between 1,38 and 1,45 in the brim. In the traditional Pugliese recipe Orecchiette are blanched with broccoli or potatoes and then served with tomato sauce sprinkled with pecorino cheese, garlic and a drop of oil. They are also called "Recchie" and served with rich meat, vegetable or lamb and ricotta ragùs.Cooking time 11 mn