Time required: 1 hour, 30 minutes.
- Ingredients for 4 people:
- We knead
We form a fountain with hard wheat semoth and add a pinch of salt.
Add one hundred lukewarm water little by little by incorporating the flour.
we work the dough with our hands until we get a homogeneous and elastic dough.
We give a round shape to the dough and put it to rest for 15 minutes under a cloth.
- We form the orecchietta
After 15 minutes, we cut the dough into salami about 1 cm thick each (as if to make dumplings).
We will take a little dough at a time and the rest of it will keep it to rest under the damp cloth to prevent it from drying out.
From the dough cylinders we cut pieces of 1 cm.
With the help of a smooth-bladed knife, we drag each piece towards us on the flatbing lightly floured with semophan. Then fold the ear on itself so that it takes the typical conca form.
- We prepare the peaks
We move the tops, the hardest parts we boil them in the pot with the boiling water that we use to cook the orecchiette.
Put in a large pan the garlic clove, three fillets of anchovies in oil and three tablespoons of olive oil. Let the anchovies flake and brown the garlic.
Add the tops to the pan and add with a tablespoon of boiling water.
Let the tops stew until cooked.
- Let’s cook the orecchiette
Add to the pot with boiling salted water and the hardest parts of the tops, our orecchiette.
The cooking time varies from a few minutes in case you cook them immediately after making them (they will come to the surface), to a quarter of an hour in case you have dried them.
- We’re going to get out of the way
We drain the orecchiette and sauté them in a pan with the tops. We end withsome olive oil with chilli.
Enjoy your meal!
- Do you want them ready but as good as you would?
We have the solution to your problem.
Try the Orecchiette with turnip tops of the Montebelluardo Farm, hard wheat paste seasoned with dehydrated and already seasoned buds. You’ll only need to add 600ml of water and you’ll only have to dirt a frying pan. Try them!