ORECCHIETTE WITH LEMON CRÈME
(PASTAS)
(APERICENA)
The exact origins of orecchiette are a bit of a mystery, and I kind of love that. Some say they trace back to ancient Rome, inspired by a barley flour dumpling called lixulae. Others think the unique shape might have been influenced by Middle Eastern flavors and techniques that found their way to Puglia through trade and conquests.
One popular theory ties their creation to the Norman-Swabian rule in the 12th and 13th centuries. Back then, Puglia was booming with grain production, and locals needed a pasta that could hold up to the region’s hot, dry climate—something sturdy enough to store for long stretches but still delicious. Enter orecchiette.
There’s also a French connection. Some believe the pasta’s shape resembles crosets, a similar type found in Provence. With the Angevin rule over Southern Italy, culinary influences blended, and orecchiette might just be a delicious result of that cross-cultural exchange.
Guests eat with their eyes long before the food touches their lips. Thoughtfully chosen place settings are just as essential as artful plating and carefully sourced ingredients.
FOOD STYLING.
DISHWARE
AARON PROBYN DESIGNER HOMEWARE
FLATWARE
CRATE & BARREL
GLASSWARE
ZARA HOME
THE RECIPE.
Orecchiette, those delightful little pasta “ears,” cradles a creamy, tangy, garlicky sauce that pairs with crispy kale and savory sausage like a perfectly choreographed dance. With bright pops of lemon and the richness of parmesan, it’s indulgent yet balanced, perfect for a cozy date night or an intimate dinner party.
