ORECCHIETTE PASTA WITH PEAS, HAM AND CREAM
Got this off of Epicurious Television, by Michael Lomonaco. I would substitute prosciutto for the ham.
Provided by Mrs Goodall
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When butter starts to bubble, add onion and cook for 3 - 4minutes, until translucent, stirring often.
- Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
- Drain the pasta; place in a large serving bowl.
- Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted.
- Stir in the cheese.
- Pour sauce over pasta to coat.
- Season with salt and pepper to taste.
- Serve and enjoy!
Nutrition Facts : Calories 777.4, Fat 33.7, SaturatedFat 19, Cholesterol 116.2, Sodium 231.4, Carbohydrate 90.5, Fiber 4.7, Sugar 4.7, Protein 26.9
ORECCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE- EMERIL LAGASSE
This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.
Provided by Chef Remy 186273
Categories One Dish Meal
Time 25m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente.
- Drain pasta and return to the pot.
- Cover to keep warm.
- If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
- If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
- In a large saute pan, heat the oil over medium-high heat.
- Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
- Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
- Add the cream.
- Increase the heat to high, and bring to a boil.
- Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
- Remove from the heat and divide equaly among serving bowls or plates.
- Sprinkle each serving with chives and serve immediately.
ORECCHIETTE PASTA WITH VEAL, CAPERS, AND HERB-WHITE WINE SAUCE
I made this for my "foody" Italian spouse and it totally impressed! This ended Valentine's Day on a very high note (*wink*). Packed full of earthy flavors and light, creamy sauce. This will now be part of our bi-weekly recipe rotation!
Provided by Momginerd
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat the olive oil. Add onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
- Add the ground veal, season with salt and pepper, and cook until veal is no longer pink and most of the liquid has evaporated, about 8 minutes.
- Add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
- Reduce heat to moderate, and add the chicken stock, thyme, rosemary and capers and simmer until the liquid is reduced by half, about 10 minutes.
- Meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
- Drain pasta well, then return it to the pot.
- On top of the pasta, add the cheese, parsley, and butter, and stir gently.
- Now add the veal sauce mixture to the pasta, stir gently.
- Cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
- Transfer to bowls and serve right away.
Nutrition Facts : Calories 707.4, Fat 25.4, SaturatedFat 10, Cholesterol 118.2, Sodium 1731.8, Carbohydrate 72.3, Fiber 3.7, Sugar 4.5, Protein 39.9
ORECCHIETTE MUSHROOM PASTA
Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.
Provided by JennyM
Categories Main Dish Recipes Pasta
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
- Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
- Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 52.5 g, Cholesterol 36.4 mg, Fat 21.6 g, Fiber 3.7 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 271.7 mg, Sugar 6.4 g
ORECCHIETTE RABE (BROCCOLI) PASTA
This is a great Southern Italian recipe from 150 year old butcher shop in Bari Italy, owner is Leda Monzari. It has a unique bitter flavor from the rappini Italian broccoli, which I cannot get in Russia yet but in most USA markets.Orecchiette Pasta is ear shaped and pinched, get it anywhere in USA.This is different, your friends will come back for more! John Ortega in Moscow,Russia
Provided by John Ortega
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put olive oil in a non stick pan, add the chopped Garlic, Pepper Flakes, and the Anchovies.
- Cook till garlic turns a slight brown.
- Put Rape or Rappinni Broccoli in boiling hot water, salt, cook till soft.
- Strain rabe from the boiling water and use the green water to boil the Orecchiette pasta.
- Strain water from pasta, add pasta and rape to olive oil mixture,garlic,anchovie mixture, toss and serve it hot.
Nutrition Facts : Calories 236.1, Fat 1.4, SaturatedFat 0.2, Sodium 41.2, Carbohydrate 45.8, Fiber 4.9, Sugar 1.9, Protein 11
FRESH PASTA
Provided by Emeril Lagasse
Categories main-dish
Yield 1 pound of pasta, 4 servings
Number Of Ingredients 5
Steps:
- Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine.
ORECCHIETTE PASTA WITH WISCONSIN CHEESE
This is wonderful! I saw it being put together yesterday morning on our local Fox Morning news. It is from the Wisconsin Milk Marketing Board. I made it exactly as listed (except for some salt) and now I'll figure out how to make it easier on the budget. I felt like I was eating "fine dining" off my paper plate! YUM-Yum!
Provided by HEP MEP
Categories Pasta Shells
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Heat up a good load of boiling water Place asparagus in a shallow dish or pan and cover with boiling water.
- Cover it and let it sit 3-5 minutes.
- Drain and cool.
- Cut into 3 to 4 inch pieces.
- Sauté shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.
- Add tomatoes and sauté until they are soft and give out their juices.
- Add wine and chicken broth.
- Boil over a high heat until reduced by about 1/4.
- Add the asparagus pieces and boil for about 2 minutes or so.
- Add basil and mix it up.
- Add the freshly cooked pasta and stir to coat.
- Add the cheeses and toss to melt.
- Put in a lightly oiled baking dish and bake for 20 minutes.
- *If you don't want to use wine, substitute with chicken broth.
Nutrition Facts : Calories 467.8, Fat 16.9, SaturatedFat 6.5, Cholesterol 25.8, Sodium 423.6, Carbohydrate 54.6, Fiber 4, Sugar 2.5, Protein 20.1
ORCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
- Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.
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