Orecchiette Pasta Recipes of Bari

 


The Streets of Bari

ITALY

Making Orecchiette 

Le ORECCHIETTE 

BARI, ITALY




PASTA GRANNIES

Making Orecchiette 


BARI




BARI, Italy — The grandmothers set up shop early. Out of ground-floor kitchens that opened directly onto the street, they came out singing old songs, sweeping the stone floor and scattering their homemade orecchiette, the city’s renowned ear-shaped pasta, on the mesh screens of wooden trays.

As the pasta dried in the sun along with the sweatpants, T-shirts and bath towels draped from the balconies above, Nunzia Caputo, 61, sat making more with her mother. A local man popped by to buy a kilo, which Ms. Caputo weighed out on an old-fashioned scale.

“Here it’s always fresh,” she said, in a kitchen cluttered with simmering pots of sauce, sacks of semola flour and a muted television. “If nobody buys them, we eat all of them. And this happens,” she said, pointing at her belly.


The orecchiette makers of via dell’Arco Basso in the southern coastal town of Bari have drawn cruise ship tourists, and contributed to Lonely Planet naming Bari one of Europe’s top 10 destinations.

They also inspired Dolce & Gabbana to film a cosmetics ad (“Pasta, Amore e Emotioneyes”) in which Sylvester Stallone’s adult daughters strut down the street in black negligees, dance with the grandmas and sift orecchiette through their fingers.



SYLVESTER STALLONE & ORECCHIETTE


Sistine & Sophia Stallone

Bari, Italy

Orecchiette alla Pugliese pasta Recipe from Puglia. Easy and delicious! The video above is of the local women of old Bari, or Bari Vecchia, making their own orecchiette in a setting which must have seen much of the same for centuries.  


ORECCHIETTE alla PUGLIESE

Ingredients :

1 pound imported Orecchiette Pasta 

2 Green Peppers

1 cup  Tomato Puree

1 bunch of fresh Basil

Olive Oil

Grated Pecorino Cheese

Salt, Black Pepper, to taste

Red Pepper Flakes to taste

making it

Slice the pepper thinly and fry in a pan for 10 minutes with the olive oil.

Add the tomato, basil, salt, pepper and cook for 5 minutes.

Prepare the pasta until it is ‘al dente’.

Drain and thrown it into the pan with the other ingredients.

Mix with the pecorino cheese and serve immediately






RECIPES From MY SICILIAN NONNA




BARI VECCHIA

DOLCE & GABBANA





BARI VECCHIA

PUGLIA, ITALY



Sicilian Pasta con Sarde Recipe / Bucatini

 

ANTONIA
With Her PASTA con SARDE
PASTA con SARDE

alla ANTONIA


ASPRA,  SICILY


ASPRA

SICILIA
Fisherman Selling their Catch

Aspra, Sicily

RECIPES From MY SICILIAN NONNA

GIUSEPPINA SALEMI BELLINO

SOUPS – PASTA – SWEETS

FISH CHICKEN & MEAT DISHES
“COOKING SICILIAN”

Italian Lemon Ricotta Almond Torta Recipe

 


Lemon Ricotta Almond Torta





RECIPE

Ingredients :

  • 1 stick unsalted butter, softened (113 grams)
  • 1 1/3 cups sugar
  • 1 cup full-fat ricotta
  • 1 teaspoon vanilla
  • Zest from 1 organic lemon
  • 3 eggs, room temperature, separated
  • 3 tablespoons limoncello
  • 2 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/3 cup sliced almonds
  • Powdered sugar, for dusting

Preparation


  1. Preheat oven to 325 degrees Fahrenheit. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.
  2. Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla and lemon zest.
  3. Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour and baking powder and beat to combine.
  4. In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.)
  5. Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet slightly springy to the touch.
  6. Allow to cool completely. (It will fall slightly.) Dust with the powdered sugar and serve!




RECIPES From My SICILIAN NONNA