|
''Orecchiette'' (; singular ''orecchietta''; ) is a variety of home-made pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear. In the vernacular of Taranto it is called ''recchietedd'', or ''chiancaredd''. A slightly flatter version is called cencioni, while in the vernacular of Bari ''strascinate'' are more similar to ''cavatelli''. The traditional dish from Apulia is ''orecchiette alle cime di rapa'',〔Zanini De Vita〕 although broccoli is also widely used as an alternative to rapini. Particularly around Capitanata and Salento, orecchiette are traditionally also dressed with a tomato-based sauce (''al sugo''), with or without miniature meatballs (''al ragù'') and/or a sprinkling of ''ricotta forte'', a seasoned sheep-milk variety of ricotta cheese. The Italian cookbook ''Il cucchiaio d'argento'' (with an English translation ''The Silver Spoon'', 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces. In China, a similar type of pasta is called 猫耳朵 (māo ěr duǒ, literally, cat's ears). ==See also== * List of Italian dishes 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Orecchiette」の詳細全文を読む スポンサード リンク
|