Apulian recipe
Grandpa's whole wheat orecchiette, sea urchins, tomatoes, chili pepper, garlic, extra virgin olive oil and parsley
Orecchiette and sea urchins are a fragrant and flavorful fish dish, typical of Puglia's culinary tradition. As you'll see during your stay in Puglia, sea urchins are often featured in numerous dishes, and it's not uncommon to see them served raw.
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- 500g wholemeal orecchiette del nonno
- 400 g of sea urchin pulp
- Approximately 500g of cherry tomatoes “al filo”
- chili pepper to taste
- 1 clove of garlic
- extra virgin olive oil to taste
- parsley to taste
How to prepare it
Clean the sea urchins and reserve the orange flesh. Bring lightly salted water to a boil and cook the whole-wheat orecchiette until al dente. In a pan, sauté the chili pepper, garlic clove, and halved cherry tomatoes for a few minutes. Once the pasta is ready, drain it and add it to the sauce, sautéing for a few minutes. To preserve the flavor of the sea urchins, add them only at the end, immediately before adding the orecchiette, which will be sautéed with the sauce! The sea urchins only need a minute or two to cook. The dish is ready!
The places of the recipe
Orecchiette are the star of many dishes, such as the famous "orecchiette with turnip tops." Orecchiette are especially special because they're handmade. We invite you to explore the alleys of Bari's old town, where housewives prepare orecchiette on wooden boards, sitting outside their homes. Sea urchins also play a very important role in Puglia. Their tasting is popular in the Savelletri area, famous for its simple restaurants along the coast, where you'll often find them served raw, accompanied by Altamura bread, or even with focaccia.