Orecchiette with Sage, Squash + Kale
Orecchiette derives from the
Italian orecchia, meaning ‘ear’,
and -etta, meaning ‘small’ are a
variety of pasta typical of Apulia,
a region of southern Italy. Their
name comes from their shape,
which resembles a small ear.
In the vernacular of Taranto it
is called recchietedd, or chiancaredd.
A slightly flatter version
is called cencioni, while in the
vernacular of Bari strascinate are
more similar to cavatelli.
Cook Time: 30 mins.
Butternut squash, red onion, orecchiette pasta, garlic, kale, white wine, cream, goat cheese + sage.
From your kitchen:
Olive oil, salt + pepper