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Tucked away in the heart of Italy’s Puglia region, an ancient culinary tradition thrives, mastered by generations of passionate cooks. Among their revered creations, a standout dish captures the simplicity of Italian cooking and the depth of flavors unique to the area: Barese pasta. This isn’t just another pasta recipe; it’s a gateway to the heart and soul of Bari, where every ingredient tells a story, and every bite takes you closer to the sun-kissed landscapes of Southern Italy.
Table of Contents
What Is Barese Pasta?
Barese pasta is a type of pasta associated with the culinary traditions of Bari, a city in the Puglia region of southern Italy. One of the most famous types of Barese pasta is “orecchiette,” which translates to “little ears” in Italian due to its shape.
Ingredients:
For The Pasta:
- 400g of semolina flour (for an authentic texture)
- 4 large eggs (room temperature)
- A pinch of salt
For The Sauce:
- 2 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 400g ripe cherry tomatoes, halved (or canned cherry tomatoes for convenience)
- 200g fresh rapini (broccoli rabe), washed and chopped
- 200g fresh seafood mix (usually includes mussels, prawns, and calamari rings)
- Salt and pepper, to taste
- A pinch of chili flakes (optional for a spicy kick)
- Fresh basil leaves for garnishing
Instructions:
Preparing The Pasta:
- Pour the semolina flour on a clean surface and create a well in the center. Crack the eggs into the well and add a pinch of salt.
- Gently begin incorporating the flour into the eggs using a fork, gradually drawing more flour into the mixture until a dough forms.
- Knead the dough for 8-10 minutes until it’s smooth and elastic. If it’s too stiff, add a teaspoon of water. If it’s too sticky, add a bit more flour.
- Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.
- After resting, roll out the dough using a pasta machine or a rolling pin until it’s about 2mm thick. Cut the sheets into your desired shape of pasta.
Making The Sauce:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
- Stir in the cherry tomatoes and cook until they break down, forming a rustic sauce.
- Add the chopped rapini to the skillet, cooking until tender but still vibrant green. This usually takes about 3-5 minutes.
- Toss in the seafood mix and season with salt, pepper, and chili flakes (if using). Cover and let it simmer for 5-7 minutes or until the seafood is cooked.
- Meanwhile, bring a large pot of salted water to a boil. Cook the fresh pasta for 2-3 minutes until al dente.
- Drain the pasta and add it to the skillet with the sauce, tossing everything together gently to coat the pasta.
Tips For Perfection:
- Fresh is Best: For the most authentic Barese experience, use the freshest ingredients, especially seafood and rapini.
- Semolina Flour: Using semolina flour for the pasta dough will give it that quintessential chewy texture that’s perfect for holding onto the rich sauce.
- Sauce Consistency: If your sauce is too thick, add a splash of pasta cooking water to reach your desired consistency.
- Serving: Serve the Barese pasta hot, garnished with fresh basil leaves and a drizzle of high-quality extra virgin olive oil.
What To Serve With
Side Dishes:
- Insalata Mista: A simple mixed salad can cleanse the palate and add a fresh counterbalance to the richness of the pasta. Use mixed greens, such as arugula, radicchio, and romaine, and add a light dressing of olive oil, balsamic vinegar, salt, and pepper.
- Sautéed Vegetables: Lightly sautéed seasonal vegetables such as zucchini, bell peppers, and eggplant can complement the pasta without overpowering it. Simply dress with olive oil, garlic, salt, and a squeeze of lemon juice.
- Focaccia Bread: Herbed focaccia, crispy on the outside and soft on the inside, is perfect for dipping into the tomato-based seafood sauce of the Barese pasta. It’s not only delicious but also practical for an Italian-themed meal.
- Bread Options: Offering a selection of Italian bread, such as ciabatta or pane di casa, in addition to focaccia, could be ideal for guests who enjoy exploring different textures and flavors.
Wines:
White Wines
- Verdicchio: With its crisp and mineral-rich profile, this Italian white wine complements seafood wonderfully and can handle the bold flavors of rapini.
- Fiano: Another Italian white, Fiano features hints of herbs and nuts, harmonizing beautifully with the earthy and salty elements of Barese pasta.
Light Red Wines
- Primitivo: Although typically a bit bolder, a light-bodied Primitivo (or Zinfandel) can work well if it’s slightly chilled. It offers fruit-driven vigor that stands up to the richness without overwhelming the dish.
Health Benefits
Whole Wheat Pasta:
- Fiber Content: Whole wheat pasta is higher in dietary fiber compared to regular pasta. Fiber is crucial for digestive health, helping to prevent constipation and promote a healthy digestive tract. It also aids blood sugar control, making it beneficial for managing diabetes.
- Nutrient-Rich: Whole grains are a good source of several essential nutrients, including B vitamins, which are vital for energy production and maintaining the nervous system, and minerals like iron, magnesium, and zinc.
Seafood:
- Protein Source: High-quality protein is essential for building and repairing tissues, and seafood is an excellent source.
- Omega-3 Fatty Acids: Many types of seafood are rich in omega-3 fatty acids, crucial for heart health, brain function, and reducing inflammation.
Tomatoes:
- Antioxidants: Tomatoes are a rich source of antioxidants, including lycopene, vitamin C, and beta-carotene. Antioxidants help combat free radicals, reducing the risk of chronic diseases and promoting overall health.
- Heart Health: The potassium and folate found in tomatoes can help lower blood pressure and reduce the risk of heart disease.
Rapini (Broccoli Rabe)
- Vitamins and Minerals: Rapini is packed with vitamins A, C, and K, and minerals such as calcium and iron. Vitamin K is essential for bone health, while vitamin C supports the immune system and skin health.
- Cancer-Preventing Compounds: Glucosinolates found in rapini may have anti-cancer properties, as they help the body detoxify and eliminate carcinogens.
Final Thoughts
If you’re looking to incorporate more wholesome, flavorful meals into your routine without sacrificing enjoyment, Barese pasta stands as a shining example. It proves that you can have the best of both worlds—a celebration of rich, satisfying flavors and the peace of mind that you’re eating something beneficial for your health. So, the next time you’re pondering what to prepare for dinner, consider the humble yet extraordinary Barese pasta. It’s an invitation to bring a taste of Italy into your home, to gather around the table with loved ones, and to partake in a meal that’s fulfilling in every sense of the word.
More Recipes:
Ingredients
For The Pasta:
- 400g of semolina flour (for an authentic texture)
- 4 large eggs (room temperature)
- A pinch of salt
For The Sauce:
- 2 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 400g ripe cherry tomatoes, halved (or canned cherry tomatoes for convenience)
- 200g fresh rapini (broccoli rabe), washed and chopped
- 200g fresh seafood mix (usually includes mussels, prawns, and calamari rings)
- Salt and pepper, to taste
- A pinch of chili flakes (optional for a spicy kick)
- Fresh basil leaves for garnishing
Instructions
Preparing The Pasta:
- Pour the semolina flour on a clean surface and create a well in the center. Crack the eggs into the well and add a pinch of salt.
- Gently begin incorporating the flour into the eggs using a fork, gradually drawing more flour into the mixture until a dough forms.
- Knead the dough for 8-10 minutes until it's smooth and elastic. If it's too stiff, add a teaspoon of water. If it's too sticky, add a bit more flour.
- Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.
- After resting, roll out the dough using a pasta machine or a rolling pin until it's about 2mm thick. Cut the sheets into your desired shape of pasta.
Making The Sauce:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
- Stir in the cherry tomatoes and cook until they break down, forming a rustic sauce.
- Add the chopped rapini to the skillet, cooking until tender but still vibrant green. This usually takes about 3-5 minutes.
- Toss in the seafood mix and season with salt, pepper, and chili flakes (if using). Cover and let it simmer for 5-7 minutes or until the seafood is cooked.
- Meanwhile, bring a large pot of salted water to a boil. Cook the fresh pasta for 2-3 minutes until al dente.
- Drain the pasta and add it to the skillet with the sauce, tossing everything together gently to coat the pasta.
