Italian Cooking in America: Apulian Orecchiette (Cucina pugliese)

Watch our latest Italian cooking show! Today we are making our version of delicious orecchiette (little ear pasta), the favorite pasta shape of Apulia. And of course, we’ll show you the traditional version as well using broccoli rabe. As always, we must bring you some culture as well — we’ll teach you some of the local dialect along with our recipe including an Apulian tongue twister! We filmed this video in New York with many strange characters (safe and protected by the NYPD).

Special thanks to Dora Valentini for the wonderful narration and Brindisi dialect work.

Music Credits:
“Rosas” by Chef Rafi’s Friends
“Morning Mood” by Grieg.

Don’t forget to share this video with your friends and subscribe to our channel at ChefRafi.com. We will be making a lot more Italian food for you – and we’ll teach you in very different Italian dialects. So far we have filmed in Neapolitan, Sardinian, Sicilian and Pugliese and we’re working on more Italian dialect videos in Veneto and Romanesco.

Shopping list for this recipe:
Orecchiette
artichokes hearts – Una coppa di Carciofi
6 anchovy fillets – 6 filetti di acciughe
4 garlic cloves – aglio
salt to taste – Sale per salare
small tomatoes – Una coppa di pomodori piccoli
mussels or shrimps – Cozze o gamberetti
pecorino cheese

For another traditional regional Italian recipe, watch my fregola video in Sardinian. If you don’t live in Italy, you can buy fregola on Amazon:

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