In Puglia the most traditional dish using orecchiette is probably Orecchiette Baresi – a simple preparation using rapine, a relatively bitter green. Pasquale has chosen to substitute the milder broccolini and to add the coarsely ground pork sausage that they prepare there at Angelino. It is a great combination, enhanced further by the fact that they make their orecchiette by hand at Angelino, and, as with the Linguine alla Pescatore, know how to cook them so they arrive at the table al dente.
Towards the end of my lunch at Angelino today I got into a discussion with Pasquale about grappa. I told him that I had tried grappa a couple of times in the past, but did not really care for it (a common reaction I note that my friend Vanessa has written about in her Italy in SF blog). With Pasquale’s urging I ended up trying Angelino’s “house brand” of grappa from Carpenè Malvolti, one of Italy’s largest prosecco producers.
"The bouquet offers smells of tropical fruits and baking spice. Entry is minerally, pleasantly ripe, viscous in texture; the midpalate point is earthy, floral, stony and off dry. Finishes gracefully, minerally and drier than the midpalate.”