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Wikipedia
Orecchiette is a type of pasta native to Apulia, whose shape resembles a small ear. In Italian, "ear" is ''orecchio'', so this translates as "little ears". In the Taranto area it is still called by the synonym ''chiancarelle''. An orecchietta is about 2 cm (¾ inch) in size and looks like a small white dome with a thinner center than edge and a rough surface. A different, non-domed version is called ''strascinate''. Like most store-bought pasta, all versions of orecchiette are made with only hard wheat flour, water and salt. The typical regional recipe combines orecchiette with turnip heads. The classic Italian cookbook Il cucchiaio d'argento (now available in an English translation as ''The silver spoon'', 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces.
[edit] About Orecchiette
Pronounced oh-reh-KYEH-tay, orecchiette are a small, bowl-shaped pasta from Italy's Puglia region. Orecchiette translates literally to “little ears,” as the Italian word for ear is "orecchio." Orecchiette work well with chunky sauces.
Recipes With Orecchiette
Anchovies, Bread Crumbs, Broccoli Rabe, Clove, Extra Virgin Olive Oil
Black Pepper, Butter, Orecchiette, Parsley, Red Peppers
Anchovy, Black Pepper, Chard, Extra Virgin Olive Oil, Garlic Clove
Black Pepper, Cheese, Garlic Clove, Lamb, Mint
Anchovy, Broccoli, Broccoli Rabe, Garlic, Olive Oil