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Cook until the pasta is al dente, stirring often, about 1 minute. Place the bread crumbs in a skillet over medium heat and cook 3 minutes, stirring, or until they are golden and aromatic; transfer to a plate. In the same skillet, heat the olive oil with the anchovy fillets, garlic, and chili pepper until the anchovies break down and the garlic is aromatic, about 2 minutes; do not allow the garlic to burn or it will be bitter. Cook the orecchiette in 4 quarts of boiling water with the remaining 2 tablespoons of salt until al dente; drain, reserving 1 cup of the cooking water if needed to dilute the sauce, and fold into the pan with the meatballs. Transfer to a large pot and add the reserved whole chickpeas, basil, and tomatoes. Top each slice of bread with 2 slices of tomatoes and a few onion rings. You can add zucchini or fava beans, fresh peas, whatever beckons at the market. Serves 4 to 6. Transfer to a terra-cotta pot; top with the mozzarella and Pecorino. Line the pan with it, letting the excess dough hang over the sides. Set aside for 5 minutes, then drain off any water accumulated on the plate. Cook, uncovered, until the potatoes are tender, about 15 minutes. Add the fennel to the boiling water; cook 2 minutes, then drain, rinse under cool water, and drain again. Excess dough can be refrigerated for up to 1 day, well wrapped. Roll out the smaller piece of dough into a 12inch circle and place it over the filling. Spoon in the filling and spread it evenly over the dough. Add more water if the liquid reduces too much; the consistency should be loose and soupy. RSS Feel free to leave us comments on our blog posts!{/INSERTKEYS}{/PARAGRAPH} {PARAGRAPH}{INSERTKEYS}Today, the economic situation is much improved, but the cuisine of Basilicata remains a rural one, deeply anchored in peasant traditions. Serves 6. Place the bread in a soup tureen. Transfer to a bowl, cool to room temperature, and fold in the arugula, fennel, basil, salt, pepper, and Pecorino. Roll out the larger piece into a inch circle on a lightly floured counter. Add the cavatelli and salt, drop in the broccoli raab, and stir. Drain, cool under running water to stop the cooking and set the color, and set aside. Shape the mixture into small balls. Pour on the cooked potato mixture along with its cooking water and adjust the salt as needed. Tear a hole in the middle of the dough this allows steam to escape. Cook for 2 minutes, or until the pasta has absorbed some of the sauce, adding some reserved cooking water if needed. Serves 8. Meanwhile, preheat the oven to degrees. Add the sausage; cook 5 minutes over medium heat, stirring often; the sausage should be cooked all the way through. Cook longer if it is not. We first tasted this dish at Ristorante Casino del Diavolo in Matera, where chef-owner Franco Ritella cooks amazingly flavorful local specialties. Squeeze the edges of the dough together, seal with your fingers, and roll the rolling pin over the pan to cut off excess dough. Serves 4. Top with the toasted bread crumbs and serve hot. Serve hot. In Basilicata, the tagliatelle are made with just semolina and hot water, rolled out thicker than in the center and north of Italy, and often cut into short strips called lagane. Cut the risen dough into 2 pieces, one slightly larger than the other. Add the eggs and the broccoli raab. Grease a inch pizza pan. Pulse to combine. You can cook the chickpea soup base up to 3 days ahead and refrigerate it, or freeze it up to 1 month. Sprinkle with the salt and pepper, top with the basil and olive oil, and serve. Heat the olive oil in a pan large enough to accommodate the pasta later; add the meatballs, and when they have browned evenly, after about 10 minutes, add the tomatoes. Heat the olive oil in a inch skillet. One Set over medium heat and cook 30 minutes, stirring once in a while. Set over medium heat and bring to a boil. Process 45 seconds, adding a little water if the dough is dry or a little flour if it is sticky. Transfer to a platter. Mash vigorously with your hands until smooth, about 3 minutes. Bring back to a boil and cook until the cavatelli are al dente, about 10 minutes; drain and reserve 1 cup of the pasta cooking water. Remove from the heat. Meanwhile, make the filling: Bring 2 quarts of water to a boil. Cook until tender, about 15 minutes. Simmer for 15 minutes. Add 1 tablespoon of the olive oil, 4 cups of water, the garlic, cayenne, parsley, and salt, and process to a smooth paste. This hearty soup is perfect on fall and winter evenings. Toss the cavatelli and broccoli raab with the infused olive oil, dilute with some or all of the reserved cooking water as needed to achieve a coating consistency, and adjust the seasoning if needed. Be sure to drizzle a bit of raw olive oil over the finished dish just before serving for maximum intensity. Bring 1 quart of water to a boil. Discard the bay leaf. Serve hot, drizzled with the remaining tablespoon of olive oil and sprinkled with the Pecorino. Make the dough: Place the flour, yeast, 1 teaspoon of the salt, and the sugar in a food processor. Serves 8 as an appetizer or 4 as a main course. Bring the liquid to a boil over medium-high heat and add the pasta. Add the garlic and cook 1 more minute. Bake in the preheated oven for 10 to 15 minutes, or until bubbling, and serve hot. Let rest 1 hour. Return it to a boil and add the pasta minutes before you are ready to serve. Drop in the arugula and cook 1 minute; remove with a slotted spoon to a bowl of ice water, then drain, squeeze dry, and chop. Meanwhile, bring 6 quarts of water to a boil. Add 1 tablespoon of the salt and the broccoli raab. Place the pizza pan on the baking stone and bake for 30 minutes, or until the pie is golden brown and lightly crisp. This hearty savory pie can be served as an appetizer or as a main course, and is best freshly baked, while still hot.