Orecchiette, the symbol of Apulia, are handmade one by one usually using remilled semolina flour. For this recipe, I decided to use burnt wheat flour, a type of dark semolina obtained from wheat spikes first toasted and then ground. To stay in line with the traditional recipe, I seasoned this dish with turnip greens, but to add more flavor, I combined sausage and pine nuts. What more can I say, better to savor this dish of Burnt Wheat Orecchiette with Turnip Greens and Sausage.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 9 oz remilled durum wheat semolina
- 1.75 oz burnt wheat flour
- 2/3 cup water (lukewarm)
- 1.1 lbs turnip greens
- 7 oz sausage
- 1 shallot
- 1 tbsp pine nuts
- 4 tbsps extra virgin olive oil
- 1.75 oz pecorino romano (grated)
- 1/2 tsp fine salt
- 1 pinch pepper
Tools
- Bowl
- Pastry Board
- Knife
- Pressure Cooker
- Pan
Steps
Pour the flours into a bowl. Gradually add the lukewarm water and start mixing with a fork. Pour the entire dough onto the pastry board and continue kneading by hand. Adjust with water as needed, the dough should be smooth and not sticky.
Form a ball and let it rest for 10 minutes covered with a dish towel. Take a piece of dough, form a rope.
With a rounded-tip knife, cut a small piece, drag it with the tip of the knife, and flip it onto your thumb. Our burnt wheat orecchiette are ready. Place them spaced out on a floured tray and covered with a cloth.
Wash the turnip greens and pick the most tender leaves by pulling with thumb and forefinger, tearing only the leaf and the tops. If you use a pressure cooker, fill it with water up to almost halfway and add the greens. Once cooked (about 10 minutes from the start of the whistle), gather and drain them. Do not discard the cooking water; it will be used to cook the orecchiette. Place the turnip greens on the cutting board and chop them a little.
Put them in a pan where we have browned the sliced shallot, sausage, and pine nuts with the oil. Meanwhile, throw the orecchiette into the boiling water where we cooked the greens, salt, and cook for about 10-15 minutes.
Drain them and add them to the seasoning, wetting everything with a few ladles of cooking water. Add the grated pecorino, salt, pepper, mix and serve the Burnt Wheat Orecchiette with Turnip Greens and Sausage.
