A bit of history ...
Orecchiette typical Apulian dish, round shape and concave sources have not yet fully known. Some say that in the Provencal French, since the Middle Ages, they produced a similar pasta with durum wheat in southern France, were then D'Anjou, Counts of Provence, who had between their domains also the lands of Apulia, to spread the pasta Provencal with the name of "orecchiette". Some people, however, speaks of Arab origin. In fact, in traditional Arab cuisine, is used to eat the ear of Amman ", a typical sweet made of almonds, the festival of Purim - Feast of the Fortunes - which falls on the 14th of Adar (March). It is said that during the reign of King Ahasuerus of Persia , Prime Minister Amman outraged by the population and Braico not bow down before him, asked the king to destroy the population of the day massacre will be chosen by lot, hence the name of the party, rolling the dice. However, the king was not aware of the origins of the Jewish wife Esther, who presents himself at the suggestion of his uncle Mordechai, the king asked her husband to save the Jewish people. The king Ahasuerus agrees but, having already signed the decree which provided for the extermination of the Jews, he signed another that authorizes the Jews to defend themselves from attack. Amman is hanged for scarring and sweets, the shape of which resembles a stylized ear, are called "the ears of Amman."
the feast of Purim writes Giuliana Ascoli Vitali- Norsa, the author of the book "Cooking Jewish tradition" "As one of the few times a tragic story of the Jewish people ended happily, even today we are celebrating this event under the banner of joy. And 'party of adults and children, it is customary to masquerades, plays, gifts to children and adults. You drink wine and eat sweets of any kind. A typical cake that is found in all the traditions of various countries are the ears of Amman. In Italy we make a lot of sweets made with almonds. " The only party and the only day you can drink wine without limits, cakes and fruit are awarded up to complete exhaustion because someone says that the next day, with the beginning of the Easter period, is not permitted in either case the presence of a grain of flour!
Professor Luigi Sada, a scholar of great food and wine from Puglia, and others claim the other hand, from Puglia, precisely in the territory of Bari during the Sannicandro d homination Norman-Swabian, between the eleventh and twelfth century.
According to local tradition, in fact, the shape of orecchiette appears consistent with the roofs of the trulli, in addition, it is said that towards the end of the 500 in the archives of the church of San Nicola di Bari was ritrovatauna testimony in which there was depicted a father who gave her daughter a bakery. In the notarial deed seems to be read that the most important to leave in marriage dowry Adequacy was the daughter's ability to prepare "recchietedde.
Ingredients
For orecchiette (about 3 / 4 persons)
300g wheat flour
100g of wheat flour type "0"
350g c . ca warm water
salt For the dressing
2 garlic cloves 1 onion pink
red 400g pumpkin (already clean)
a bunch of chicory about 800g
1 teaspoon black pepper starch
peperencino
grated pecorino
extra virgin olive oil salt
Mix together the wheat flour with the wheat flour type "0" and the salt. After being well blended together, created a crater with a hole in the middle where you put the warm water, little by little, until you are able to collect all the flour ae to have a smooth paste, not too sticky nor too dry (The amount of water is approximate because a number of factors influenzerenno the consistency of the dough, so add the amount of water needed to form the dough with the characteristics described above) .
Cut a piece of dough (put the rest of the dough in a damp cloth to prevent drying out) and roll it to form a cylinder about an inch in diameter, cut into small pieces of dough the length of about an inch with a rounded tip of a knife or the handle of a spoon or a fork, drag each piece of dough until it is rolled up: take the form of a shell. Rovesciatela the contrary, helping you with your thumb to get the orecchiette.Una Once you have prepared your orecchiette, let them dry overnight on one floor and sprinkle with wheat flour.
Put to boil the red pumpkin, cleaned and cut into pieces, in a little water and simmer with the lid until it is reduced to a pulp. In a pan, let brown, with extra virgin olive oil, garlic cloves and chopped onion. When the onion is wilted (if necessary add water when the cooked pumpkin) , remove the garlic cloves and add the chicory, which have previously cleaned. Cook until wilted chicory will not (we we left a bit crunchy) , add salt and red pepper. Pass the pumpkin with the blender, add a teaspoon of potato starch , sprinkle with salt and black pepper. Put water to boil in a pot, add salt and cook for about 7 orecchiette minunti (as orecchiette rise to the surface) or until there seem ready, drain and pour in pumpkin. Then add the chicory and, finally, sprinkle with the grated pecorino.
NB Orecchiette usually served with turnip greens, we have chosen to prepare the pumpkin and chicory because are not only seasonal ingredients, but also because the contrast of sweet and bitter, as the pumpkin and chicory makes this dish truly exceptional!
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