Paola (Sabatiello) Ignico, Bella, Potenza
Orecchiette is homemade pasta typical to Southern Italy. Its name is derived from its resemblance to a small ear (ear = orecchio and small = etto). Pasta dough (pages 306-7) is rolled out into long ¾-inch rolls, and cut into 1-inch lengths. Press down on the piece with your index finger and roll it towards you, making it curl. Then, turn it over and press your thumb down, pushing out the sides to make the indent bulge.
(Yield: 4 servings)
1 pound orecchiette
salt
4 cups meatless tomato sauce (see page 308)
freshly ground pepper
horseradish (peeled)
Romano or Parmigiano cheese
1. Bring pot of salted water to boil, add Orecchiette and cook until al dente.
2.Drain and return to pot, adding half of tomato sauce. Mix well.
3.Divide equally into 4 pasta plates, season with pepper, top with remaining sauce, grate fresh horseradish and freshly grated cheese.
In regards to your liking of horseradish, the more you grate the more you cry.