Red wine orecchiette

Red wine orecchiette

Orecchiette al vino rosso

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

On a recent trip to southern Puglia, Vivienne and I visited the restaurant of Masseria Provenzani, where Mamma Giulia is the cook. It was a revelation to watch her make orecchiette using primitivo red wine. She deftly created this simple pasta using few ingredients and our interpretation here is an ode to her. Infusing pasta with various ingredients is not a new thing. However, the subtle blackberry and peppery spices of the grapes adds another dimension to the flavour.

Ingredients

Quantity Ingredient
80ml olive oil
2 garlic cloves, peeled
6 anchovy fillets in oil
1 tablespoon capers
155g pitted black olives
12 cherry tomatoes, roughly squashed
1 oregano sprig
or A pinch dried oregano

Orecchiette

Quantity Ingredient
400g semolina flour
50g 00 flour
120ml red wine, or more if necessary

Method

  1. To make the orecchiette, put the flours on a board, make a well in the centre and add half the wine. Incorporate the flour into the wine, using your hands, always scraping more flour into the mix. Slowly add more of the wine and continue to combine the ingredients until you have a soft dough. Continue to knead for 5 minutes. Cover the dough and allow it to rest at room temperature for 30 minutes.
  2. Divide the dough into 6 portions. Roll each portion into a long rope about 2 cm thick. Cut this rope into 1.5 cm pieces. Using the blunt side of a butter knife, press down on each piece of dough and slowly drag the knife towards you, making the pasta curl up over the knife. Turn the dough over your thumb to make the shape of a little ear.
  3. Heat the olive oil in a frying pan over medium heat. When warm, add the whole garlic cloves. Remove the garlic from the pan once it has browned lightly. (The garlic is used only to flavour the oil.)
  4. Add the anchovies to the pan and stir for a few minutes until melted. Add the capers, olives, tomatoes, oregano and some freshly ground black pepper and cook for a further 5 minutes over low heat.
  5. Meanwhile, cook the pasta in boiling salted water until al dente, reserving a few tablespoons of the starchy pasta water. Add the pasta water to the sauce, stirring until it is well incorporated.
  6. Drain the pasta and immediately tip it into the sauce in the pan. Toss the pasta through the sauce until it is thoroughly coated. Season to taste with salt and freshly ground black pepper, transfer to a large bowl and and serve immediately.
Tags:
italy
italian
puglia
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