Fresh "little ears" made with durum wheat semolina, shaped like small cups. They scoop up vegetables and sauce in every mouthful.
Fresh pasta from Campania, made with durum wheat semolina, modelled on the orecchiette of Apulia. The shape follows the traditional gesture, where the piece of dough is dragged with a knife across a board and then turned over the thumb.
The outside is rough, the inside smoother. The centre, thinner than the rim, gives two textures once cooked.
The classic dish combines broccoli rabe, garlic, olive oil and anchovies. They are also served with a tomato sauce with ricotta forte or with small meatballs.
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Fresh "little ears" made with durum wheat semolina, shaped like small cups. They scoop up vegetables and sauce in every mouthful.
