A pleasant complement to chunky Summer Succotash with Herbed Vinaigrette orecchiette offers a soft and chewy consistency based on its unique ear-like shape. Thin in the center and thick around the edges, this regional staple from southern Italy typically contains no eggs and is traditionally made from semolina flour.
Text Jeanne Delathouder
Photography Kamin Williams
Recipe Development and Food Styling Loren Wood
“Flavorful Strands of Summer” can be found in the July/August 2012 issue of Victoria.