Orecchiotte (big ear) semola (to stuff) pasta shells are made by artisan producer, La Genuina, in Puglia, Italy. Drawing on the recipes of their grandmothers and high-quality durum wheat semolina, these traditional Pugliese pasta shapes are lovingly hand-formed. The hard wheat, combined with La Genuina’s long and slow drying process, creates pasta that holds its shape well and tastes delicious – especially with a fabulous filling and cooked in a tasty Sabato pasta sauce.
Serve 4, as a light meal
16 La Genuina orecchiotte semola
Extra virgin olive oil (EVO)
530g jar Sabato tomato pasta sauce of choice
1 large head broccoli, cut in florets
2 cloves garlic, chopped
2 Tbsp fresh oregano leaves
50g Parmigiano Reggiano, finely grated
1/4 cup cream
Sal de Añana spring salt
Freshly ground black pepper
Parmigiano Reggiano, shaved, to serve
Fill a large pot with plenty of water and bring to the boil. Add a generous amount of salt. Add the orecchiotte and turn down the heat so that the water is barely moving; cook for 10 minutes or until softened but still retaining their shape.
Remove orecchiotte with a slotted spoon to drain on a clean tea towel. Lightly oil a large ovenproof dish. Mix ¹/³ cup cold water into the tomato pasta sauce and then spread the sauce evenly over the base of the dish.
For the filling, cook broccoli in boiling, salted water for 3 minutes. Drain well and cool. Put the garlic, oregano and broccoli in the bowl of a food processor; process to purée. Add Parmigiano, cream, salt and pepper. Pulse to just combine.
Spoon filling into the orecchiotte, dividing evenly. Nestle orecchiotte into the sauce in the baking dish. Cover dish with foil. Bake at 190°C for 30 minutes. To serve, drizzle with EVO and scatter with shaved Parmigiano.
Match with: Rocca Giovanni Nebbiolo d’Alba
Recipe by Julie Le Clerc
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