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Orecchiette are typically served with a meat such as pork, capers and a crisp white wine. [1] The traditional dish from Apulia is orecchiette alle cime di rapa, a dish of orecchiette and rapini, [2] also called turnip tops. Broccoli or cauliflower are also widely used as an alternative.
Orecchiette is the emblematic pasta shape of Apulia. Eggs are an essential ingredient for pasta in Northern Italy, but in Apulia and other regions of Southern Italy only semolina and water is used. This was done mainly for economic reasons, because eggs were considered too valuable for an everyday dish like pasta.
Barese dialect (natively dialètte barése; Italian: dialetto barese) is an Italoromance dialect belonging to the southern intermediate group, ...
1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
1. Cook the pasta in a large pot of salted water until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water. 2. Melt the butter in a large, deep skillet.
Want to make Orecchiette with Veal, Capers and White Wine? Learn the ingredients and steps to follow to properly make the the best Orecchiette with Veal, Capers and White Wine? recipe for your family and friends.
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A trapezophore (table stand), part of the Ascoli Satriano marble set, found in a 4th-century B.C. Daunian tomb, preserved in the Civic Museum of Ascoli Satriano. The culture of Apulia (Italian: Puglia), the region that constitutes the extreme southeast of the Italian peninsula, has had, since ancient times, mixed influences from the West and the East, due to its strategic position near the ...