My family hails from Molfetta, Italy, so Orecchiette is no stranger to us. In fact, it is a pasta typical of the Puglia region of southern Italy, and is a variety we often opt for when preparing it with broccoli rabe, garlic and olive oil. Its shape resembles a small ear, hence the name - "orecchio" (ear) and etto (small). Either way, its translation spells delicious to me. I hope you enjoy this Autumn offering.
- Cut Butternut Squash in half and remove seeds. Peel. Cut into 1/4" to 1/2" cubes.
- Clean Brussels sprouts and cut into quarters.
- Combine squash, Brussels sprouts, onion, garlic, sage, parsley and olive oil in large bowl and mix thoroughly. Season with salt & black pepper.
- Pour into 9" x 13" baking dish.
- Dice pancetta into small cubes and spread on to of mixture.
- Bake for 1 hour in 375º oven until sprouts and squash begin to brown and caramelize.
- Prepare Orecchiette as per directions.
- Mix with Brussels sprouts, squash and pancetta.
- Drizzle with extra virgin olive oil and serve with a sprinkle of Locatelli Romano cheese.