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Orecchiette from Benedetto Cavalieri are made using a processing method defined by the company as Delicato due to the long mixing and pressing process, slow bronze extrusion and drying at a low temperature. All these aspects guarantee that the pasta keeps all the nutritional values and the best flavour of the Italian Durum Wheat.
Orecchiette, which translates to little ears, is a staple pasta shape of Puglia in Southern Italy. Made with semola di grano duro, bronze-extruded and slowly dried, this mix of shapes is ideal for catching sauces with like Broccoli Rabe or Beef Ragu.
Since 1800, the Cavalieri family has grown wheat in the heart of Puglia. Today, the company is led by the fourth generation of pasta makers in the Cavalieri family. Since 2005, Pastificio Benedetto Cavalieri has been designated a Learning Centre of Slow Food University of Gastronomic Sciences of Piemonte, where they lead one week seminars on pasta-making attended by students from around the world.
Ingredients: Italian Durum Wheat, Water
Directions: Suggestions for a perfect dish: Use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with your favorite Parmigiano Reggiano DOP, Grana Padano DOP or Trentingrana DOP and serve immediately.
Cooking time: 12-13 minutes.
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