Pasta shells with broccoli and anchovies
In Italy, by saying orecchiette (meaning ‘little ears’) you are immediately reminded of Puglia. In spite of the continuous debate surrounding its origins, this is the name of a pasta that is synonymous with the region. Some have suggested that the pasta came from the French region of Provence. This controversial suggestion could be true as when orecchiette was introduced to Puglia, around 1200 AD, the area was dominated by the French and ruled by the Angioini family. Other historians claim that it was created in the small village of Sannicandro, near Bari, using Jewish traditional techniques of the 12 th or 13 th century The exact same recipe that was used then, is used now. In this recipe orecchiette is traditionally paired with a typical Puglian vegetable; broccoli. This surprisingly more-ish dish is one of the most popular recipes from Puglia’s culinary tradition.
£7.50 per meal
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