Orecchiette with Pampaciulli Sauce

by Alessandro Dirienzo
(La Yolla California-Usa)


  • 1 kg Italian of fresh orechiette ( or dry)
  • 1 can of white unpeeled reserve small pearl onions
  • 1 bag of fresh cima de rape ( Italian long broccoli)
  • 2 bags of fresh cherry tomatoes
  • Half bag of fresh basil
  • Half bag of fresh parsley
  • 1 red onion peed ( cut on julienne style)
  • 2 heads of brown garlic (baked garlic)
  • 4 soup spoons of extra virgin olive oil
  • 1 soup spoons of Malvasia wine ( Sicily wine)
  • 8 small piece of Italian baked Tuscany bread
  • 20 unit of dark Calabrian full olive
  • 20 unit of Sicilian capers(unsalted)
    cooking time:

    The Pasta Orecchiette:

  • In a large pan boiled 4 liter of water until the water bubbling,cook the orechiette al dente and reserve with (1)one spoons of virgin olive oil on top.(Reserve)

    The Pampaciulli Sauce:

  • In a fry pan, cook golden brown the onions,add the brown garlic cut into a small piece and the butter,then mixed well with washed long broccoli cut in the middle for about 7 minute till the broccoli become soft,add the capers and the dark olive and cook for 2 more minute (Reserve)

    The Cherry Tomatoes:

  • In medium large glass bowl add the cherry tomatoes cut in the middle, the pearl onions,the fresh herb ,the Malvasia wine,4 unit of baked bread cut into small piece,the rest of the olive oil,salt and pepper and mix well (Reserve)

    The Final Touch:

  • Use the large pan where you cook the orechiette,bring the pasta inn, and then mixed with the pampaciulli sauce and the cherry tomatoes,cook for about 3 minute to a medium heat and serve in a individual large plate with a baked Tuscany bread below .

    Buon Appetito

    Alessandro Dirienzo

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