Orecchiette Grano Arso Pasta

Orecchiette Grano Arso Pasta

 

Orecchiette Grano Arso Pasta is born from the ancient Apulian culinary tradition. In Puglia they are also called "drag" because, traditionally, housewives drag them one by one on the pastry board with the thumb or using a particular knife with a rounded tip.

Orecchiette Grano Arso Pasta is an attempt to recover the ancient taste of popular food. In much of Puglia, after the harvest, the stubble was used to set fire so that the ash served as a natural fertilizer for the land. The populace was allowed to go and glean, free of charge, in the fields already burned.

With the small amount of burnt wheat that they managed to harvest, the poor kneaded the bread and pasta which therefore retained a strong smoke flavor. The wheat from orecchiette is especially burned, and a minimum quantity of 20% of the total flour is used. However, it gives the pasta an extraordinary aroma of wood fire, to appreciate which, it is necessary to season the pasta, once boiled, with only raw extra virgin olive oil.

 

Features

 

The ears shaped pasta is typical of the Apulian cuisine. This name derives from their shape made in small ears. Usually, the orecchiette are prepared with soft wheat while in this pasta we offer you the same version of pasta but using burnt wheat. This type of wheat has reappeared in the diet only in recent years after it had gone into disuse. It derives from toasted wheat grains, from which a particular flour with a strong taste and a dark color is obtained. In a few simple steps, you can prepare your burnt wheat orecchiette at home and then season them with a sauce based on fillets of anchovies and tomato, for a typical Mediterranean dish.

The strong flavor of the burnt wheat enriches, even more, the taste of this type of pasta which seems made on purpose to accommodate condiments with a full-bodied taste and consistency: in this case a pesto of dried tomatoes and sausage. Burrata is necessary to soften the flavor and give the sweetness that is missing. 

Artisanal dried burnt wheat pasta, according to the Apulian tradition the pleasure of eating Grano Arso Pasta: burnt wheat orecchiette "as it was once" are made with Apulian semolina and burnt wheat, preferably from the Tavoliere delle Puglie.

Orecchiette Grano Arso Pasta is made with particular attention to respect for the tradition and the Apulian territory. It represents uncompromising quality, a product that respects the environment and the people who produce it.

 

• Orecchiette Grano Arso Pasta is 100% Made in Italy

• Contains gluten.

• Product from craftsmanship and transformation.

• Pasta of durum wheat semolina, whole durum wheat flour, and toasted wheat.

• Place of cultivation : Salento - Puglia - Italy.

• Cooking time: approx. 10 minutes

 

Ingredients: durum wheat semolina 46%, whole durum wheat semolina 46%, toasted durum wheat flour 8%, water.

To be kept in a cool and dry place.

Nutritional values ​​Average values ​​per 100 g of product:

Energy value: 358 kcal - 1515 kJ

Fat: 2.22 g

Carbohydrates: 68.1 g

Protein: 13.4 g

Dietary fiber: 6.03 g

Salt: 0.006 g

 

Sample Recipe

Burnt wheat orecchiette with turnip greens

 

Orecchiette Grano Arso Pasta is the typical Apulian pasta, worked with the particular burnt wheat flour is dark and with a smoked aftertaste.

Ingredients for 4 people:

 

350 g Orecchiette Grano Arso Pasta  

1 kg of turnip greens

1 clove of garlic

extra virgin olive oil

anchovies  

chili pepper

Salt to taste

 

Method:

Clean the turnip greens by removing the stalks and hard leaves and wash them in plenty of fresh water. In a tall saucepan, boil the water, salt and lower the turnip greens first and then the orecchiette. Separately, in a large pan, heat the extra virgin olive oil with a clove of garlic and a pinch of fresh red pepper. Reduce the heat and add the anchovies, letting them cook for 3 minutes. Check the cooking of the vegetable pasta, stirring with a wooden spoon. Drain the orecchiette and turnip greens and pour them into the pan with the oil, making everything skip for a few minutes. Serve immediately.

Grano Arso, literally burnt grain, is a product that was born out of the abject poverty that typified rural areas in Italy during the 19th century. Peasants too poor to afford flour would sweep up the grains burnt by the hot steam engine machines that harvested them in the fields. They would grind the grain into flour and mix it with water to produce pasta with a smoky flavor.

17.6 ounce (500 gram)

Ingredients: Durum wheat semolina, burned wheat flour, water

Packaging: Plastic Wrap

Region: Puglia

Product of Italy