Orecchiette con Bietole e Salsiccia and the Sfogline Women
Introduction
The classic Italian dish, orecchiette cime di rapa e salsiccia, hails from the southern region of Puglia, known for its rich culinary traditions deeply rooted in the Mediterranean culture. Made with turnip greens and sausage, it carries with it a fascinating history that reflects the agricultural heritage of the area.
Orecchiette, the star of this dish, are small, round pasta shapes that resemble little ears with origins dating back centuries in Puglia. Local women, known as "sfogline," would meticulously handcraft each orecchiette, pressing their thumbs into small pieces of dough to create the characteristic ear-like shape. This artisanal pasta became a symbol of Puglia's culinary identity and has remained an essential part of the region's gastronomic heritage.
Today, orecchiette cime di rapa e salsiccia is celebrated not only in Puglia but throughout Italy and beyond, as a testament to the country's passion for regional and seasonal ingredients. The recipe has evolved over the years, with variations featuring different types of sausage and greens, adapting to the ingredients available in various regions.
In this adaptation rainbow chard is used instead of turnip tops. The vibrant colors and slightly sweeter flavor of rainbow chard adds a delightful dimension to this traditional Italian favorite while maintaining the spirit of the original recipe.
Orecchiette con Bietole e Salsiccia
Ingredients:
12 ounces (about 340 grams) of orecchiette pasta
1 bunch of rainbow chard (about 8-10 leaves), washed and chopped
1/2 pound (about 225 grams) Italian sausage (mild or spicy, based on your preference)
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to your spice preference)
1 cup dry white wine
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/2 cup fresh breadcrumbs
Instructions:
Start by bringing a large pot of salted water to a boil. Cook the orecchiette pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, in a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Add the minced garlic and red pepper flakes to the skillet with the sausage. Sauté for another 1-2 minutes until the garlic is fragrant, being careful not to let it brown too much.
Pour in the white wine, and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a couple of minutes to reduce slightly.
Add the chopped rainbow chard to the skillet. Stir to combine with the sausage and garlic mixture. Cook for about 5-7 minutes, or until the chard has wilted and become tender. Season with salt and black pepper to taste.
Return the cooked orecchiette pasta to the pot and combine it with the sausage and chard mixture. Toss everything together to ensure the pasta is well-coated with the flavors.
In a separate small skillet, heat a bit of olive oil over medium heat. Add the fresh breadcrumbs and toast them until golden brown, stirring frequently to prevent burning. This should take about 3-4 minutes.
To serve, divide the pasta among four plates. Sprinkle each serving with the toasted breadcrumbs for a delightful crunch. You can also garnish with grated Parmesan cheese if desired.