Friday, 13 September 2013


Orecchiette 'Ear shaped' pasta

A recipe by Ylenia Sambati – our Tour Leader on Cooking Holidays in Puglia with Authentic Adventures.
 
Ylenia demonstrating pasta making!
 
Ingredients:

For the Pasta

1lb(450grams)semolina flour

200ml tepid water (room temperature)

Orecchiette con il sugo fresco (Fresh Tomato Sauce)


For the Sauce:

500 grams of orecchiette pasta

5 Tablespoons olive oil

2 Cloves garlic, chopped

2 to 3 kg Fresh Plum Tomatoes

Salt to taste

To make the pasta:

Make a volcano‐shaped well with the flour

Add half of the water to the centre of the well, and slowly mix the flour into the centre of the well with your hands.

Add more water as necessary until the dough comes together.

It should not be sticky but moist and soft.

Knead for a few minutes until all the flour and water combine to make a smooth dough.

Cover with cotton wrap and let rest for 15 minutes.

To form into orecchiette, roll the dough out into a long snake‐like strip about ¼ inch in diameter.

Cut a strip about ½ an inch long.

With a butter knife(one that has teeth, but dull teeth), roll the tooth side of the knife down and over the cut strip of pasta.

Turn the curved piece of dough over your thumb to form the little ear.

Set aside and repeat until you've used all the dough.

To make the sauce:

On low heat, slowly heat the garlic and olive oil in a saucepan.

Once the garlic is toasted, a golden colour, add the tomatoes and salt.

Bring the sauce to a boil.

Lower the flame and simmer.

Cook for about 20 minutes, until the sauce is a consistency you desire when the tomatoes have become very soft.

Taste and adjust for seasoning.

Cook the orecchiette in salted boiling water until the pasta is al dente.

Dress with the tomato sauce and top with grated pecorino or parmigiana cheese.

Serve warm.
Our cooking holidays are now 'live' and already selling well! Please do not hesitate to contact Linda in our office to make a provisional booking for 2014. Our Cooking Holidays in Italy are over seven nights staying in Masseria Provenzani - a wonderfully restored Italian farmhouse with excellent cooking facilities. Ylenia Sambati will be your Tour Leader and will introduce you to a local 'Mamma' with years of experience, tips and amazing recipes at her disposal. Return home with an array of recipes to cook for your friends and family! We think we've created a holiday with the perfect balance between rest and relaxation, plenty of cooking - both demonstrations and hands on classes, visits to local markets, delicious food, wine, cheese and olive oil tasting. Your hotel is surrounded by olive groves, and you will visit the beach nearby and the Baroque town of Lecce. A wonderful holiday.

www.authenticadventures.co.uk/cooking-holidays
7 nights in May & October - please check our website for a complete itinerary, dates and prices.