Orecchiette al Grano Arso con Cime di Rapa e Alici
Handmade burnt wheat orecchiette pasta with turnip tops and anchovies.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Orecchiette pasta originates from Puglia, a region in Southern Italy. Grano arso, or burnt wheat flour, has a history tied to peasant resourcefulness, using the leftover scorched wheat grains from the fields after harvest. Cime di rapa (turnip tops) are a staple vegetable in the region. Anchovies, a Mediterranean staple, have been used for centuries as a source of umami and flavor in Southern Italian cooking, particularly when access to meat was limited.
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This dish represents the resourcefulness and culinary traditions of Puglia, reflecting the region's agricultural history and the ingenuity of its people.
Pugliese Culinary Heritage
The dish is a prime example of Cucina Povera ('poor cooking'), using humble ingredients and simple techniques to create flavorful and satisfying meals, making the most of what's locally available.
Grano Arso as Symbol
Grano arso reflects a history of poverty and resourcefulness. Its use transformed a seemingly unusable byproduct into a unique culinary ingredient.
Celebration of Local Produce
The dish highlights the importance of fresh, seasonal ingredients, particularly the bitter greens like turnip tops, common to the region.
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The dish offers a unique blend of bitter, salty, smoky, and savory flavors.
The bitterness of the turnip tops is balanced by the salty, umami-rich anchovies and the nutty, slightly smoky flavor of the grano arso pasta. Garlic and chili pepper (if used) add warmth and a subtle spicy kick. The olive oil adds richness and binds the ingredients together.
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Grano Arso Sourcing
If you cannot find grano arso flour, you can toast regular semola flour in a dry pan until it reaches a light brown color and releases a nutty aroma. Be careful not to burn it.
Turnip Top Preparation
Thoroughly wash the turnip tops and remove any tough stems. Blanch them briefly in boiling water before adding them to the pan with the anchovies. This will help reduce the bitterness.
Anchovy Dissolution
Allow the anchovies to dissolve almost completely in the olive oil with the garlic. This creates a flavorful base for the sauce.
Pasta Water
Reserve plenty of the pasta cooking water. It’s essential for creating a creamy, emulsified sauce.
Balancing Bitterness
If the turnip tops are very bitter, add a small pinch of sugar to the sauce to balance the flavors.
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