Orecchiette With Braised Artichokes Food

ORECCHIETTE WITH ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning halfway through, until browned, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil, the garlic and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the cherry tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 3 minutes.
• Add the pasta and the reserved cooking water to the skillet. Cook, stirring, until the pasta is coated, about 1 minute. Stir in the parsley, parmesan and artichokes; season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

LEMON BRAISED ARTICHOKES

Steps:

• Bring 1/2 cup each water and white wine, two 9-ounce packages frozen artichoke hearts, 3 wide strips lemon zest and 2 tablespoons each lemon juice and olive oil to a simmer in a large skillet; season with salt and pepper. Cover and cook, stirring halfway through, until the artichokes are tender, about 10 minutes. Uncover and add 2 minced garlic cloves and 2 tablespoons each olive oil and chopped parsley and mint. Cook, stirring, until the garlic softens, 1 to 2 more minutes.

HOMEMADE ORECCHIETTE PASTA

Steps:

• Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Work with one portion of dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
• Cut off little 1/3-inch thick pieces. Pick up knife with a rounded tip. Carefully hold one side of the dough with your index finger. Hold the knife in your other hand. Gently drag the small piece of dough towards you. Lift up the knife by the end in such a way that you get a thicker edge. You'll obtain a small disk of dough, thinner in the centre. Press the disk gently against your thumb and it will curve.
• Proceed the same way with the rest of the dough. Transfer orecchiette onto a floured surface and sprinkle with more semolina flour. Do not overlap orecchiette or they will stick together. Let dry for about 30 minutes before cooking.

ORECCHIETTE WITH BRAISED ARTICHOKES

Steps:

• Clean the artichokes as described for fully edible artichokes, page 15, putting the pieces in water acidulated with the lemon juice as you go. When all the artichokes are cleaned, drain them thoroughly and slice them very thin.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 2 minutes. Add the artichokes and crushed red pepper and season lightly with salt. Stir well to coat the artichokes with oil, and cook, stirring often, until the artichokes are softened, 5 to 10 minutes. Pour in 1 cup of the chicken stock, add the mint and parsley, and lower the heat so the sauce is at a lively simmer. Cook until the artichokes are very tender and the liquid is reduced by about half, about 10 minutes more. Add the remaining stock as necessary to keep the artichokes moist as they cook.
• Stir the orecchiette into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. Pour in a drizzle of olive oil, if you like. Remove the skillet from the heat, sprinkle the grated cheese over the pasta, and toss to mix. Serve immediately in warm bowls.

STEP-BY-STEP ORECCHIETTE

Steps:

• Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
• Using your fingers, swirl ingredients together until combined.
• Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
• Gradually incorporate flour mixture into water using your fingers.
• Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
• Start to gather and knead dough, working it until no dry flour remains on work surface.
• Continue to knead until smooth and elastic, about 5 minutes.
• Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
• Roll 1 portion of dough into an 18-inch-long rope.
• Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
• Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
• Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.

ORECCHIETTE WITH ARTICHOKES AND BACON

Steps:

• Bring a large pot of salted water to boil. Once it is boiling, plop in the orecchiette and cook until al dente.
• Clean and prepare the artichokes as detailed on page 18. Then cut all of the artichokes into 1/2-inch-thick slices, and leave in the water while you start the sauce.
• Put the bacon, 1 tablespoon of the olive oil, and the crushed garlic in a large straight-sided skillet over medium heat. Cook the bacon until most of the fat has rendered, about 5 minutes. Drain the artichokes, pat dry, and add to the skillet along with the juice of the remaining lemon. Season with the salt and peperoncino. Cover, and let the artichokes cook gently until they begin to soften and caramelize, about 10 minutes. Uncover, and add about 1 cup pasta water, then bring to a simmer and cook, uncovered, until the artichokes are tender, about 10 minutes more.
• When the pasta is al dente, scoop it out of the water and add to the sauce. Drizzle with the remaining 2 tablespoons olive oil, and add the chopped parsley. Cook, tossing to coat the pasta with the sauce. Remove from heat, sprinkle with the grated Pecorino Romano, and toss. Serve.