It’s
a dish eaten in spring and summer especially in the area of Murgia and it is
passed on from generations of peasants and sheperds.
The
rocket, for those who don’t know it, is the Tennifolia diplotaxis of the
Cruciferae’s family and it generally grows up wild in the sea areas (it is
generally eaten row as salads).
In
this case it is cooked together with a tipical product of Puglia: orecchiette.
Ingredients
400gr of orecchiette pasta
300gr
of rocket
10
little red tomatoes
salt
2
cloves of garlic
4
table spoon or a coffee spoon of olive oil
10
black olives
Clean and wash very well the rocket using only the leaves and the most tender shoots.
Boiled it in a lot of salted water for 5 minutes.
Drain it well and use again the water
to boil orecchiette.
Put
in a big pan the oil, the little tomatoes cut in the middle, the chilly pepper
and the minced garlic and the olives.
After
cooking for 5 minutes over a low heat, add the rocket and after other 5 minutes
the drained orecchiette(that are still cooked).
Fry
them for some minutes to flavour the orecchiette.
Serve it hot adding row oil according to the tastes.
Recipe recipes italian apulia apulian food cuisine