Orecchiette alla lucana | Let’s cook with Nonna Rosa
Our gastronomic tour, dear readers, continues in Basilicata, a land full of charm between incredible landscapes and a food and wine characterized by many ancient flavors still in use today. A poor cuisine, handed down from generation to generation, genuine and simple, like the orecchiette alla lucana.
It serves 4:
350 g of flour 00
100 g regrind durum wheat semolina
Salt q.b.
500 g of fresh tomatoes
Basil q.b.
Extra virgin olive oil to taste
Pecorino cheese to taste
Fresh peperocino to taste
300 g of lucana sausage
100 g of pork rind
Difficulty: Easy
Time: 150 minutes
Procedure:
Start by flour the worktop, then put the white flour mixed with durum wheat semolina -with a pinch of salt- and begin to work it with water until you get a firm and homogeneous dough. Divide the dough into pieces, roll them out to form long cylinders from which to get many pieces of about 1 cm. Using the tip of a finger, drag on the floured surface each piece to give it the shape of a shell, Put it on your thumb and turn it backwards to form the orecchietta that you will rest on a floured canvas, then continue until the pasta runs out. Chop the onion and sauté in a pan with olive oil. As soon as it becomes transparent, add the sausage and the rind to pieces and let flavor for a few minutes. Add the chopped tomatoes, after blanching and removing the seeds and continue cooking over low heat for about 2 h. Add salt if needed, chilli pepper and chopped basil. Cook the orecchiette in salted water, season with the sauce and grated pecorino cheese and are ready to be served at the table. Bon appetit.
Published by: Editor on 06/09/2023
