Orecchiette With Cabbage And Gorgonzola Food

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ORECCHIETTE WITH SAVOY CABBAGE, PEAS, AND LEMON CREAM



Orecchiette with Savoy Cabbage, Peas, and Lemon Cream image

Categories     Milk/Cream     Pasta     Sauté     Quick & Easy     Lemon     Pea     Cabbage     Dill     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 pound orecchiette (ear-shaped pasta) or pasta shells
2 tablespoons unsalted butter
1/2 pound Savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise
1 bunch scallions, thinly sliced (1 cup)
1/2 cup chicken broth
1/2 cup heavy cream
1 cup thawed frozen peas
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
  • While pasta is cooking, heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté cabbage, stirring, until pale golden, about 6 minutes. Add scallions, chicken broth, and cream and bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until cabbage is tender, about 2 minutes.
  • Remove from heat and stir in peas, zest, dill, salt, and pepper.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta in a colander. Combine pasta with cabbage mixture and 3/4 cup reserved pasta water in a large bowl (or in pot).
  • If pasta looks dry, moisten with some of remaining water.

ORECCHIETTE WITH CABBAGE AND GORGONZOLA



Orecchiette With Cabbage and Gorgonzola image

Interesting combination of the two, to my amazement it turned out tasting quite good. I guess you have gathered by now, that I like to cook and serve the smaller pastas, easier for the "residents" to eat alone. However, this is not for the older generation only, believe me! Found this on Italiancooking and living.com. and have tweaked it a bit.

Provided by Manami

Categories     European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/3 cup extra virgin olive oil
6 tablespoons butter or 6 tablespoons margarine
3 scallions, minced
1 teaspoon fresh thyme, minced
1 small savoy cabbage, cut into 1/2-inch strips
1/2 cup dry white wine
1 lb orecchiette
salt, to taste
6 cups low sodium chicken broth or 6 cups vegetable broth
12 ounces gorgonzola dolce blue cheese
freshly ground coarse black pepper, to taste
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese
1/4 teaspoon red pepper flakes, garnish (optional)

Steps:

  • Heat oil and butter or margarine in large saute pan.
  • Add the scallions and cook until they begin to wilt, about 5 minutes.
  • Add thyme and cabbage and cook for 20 minutes longer, stirring occasionally, and adding a tablespoon or two of water if it dries out too much.
  • Pour in wine and cook until it evaporates.
  • Cook orecchiette according to package directions, using the chicken or vegetable broth.
  • Drain and reserve 1/2 cup of pasta liquid.
  • Toss pasta with cabbage mixture.
  • Add gorgonzola and fold until it melts and add some of the liquid, if sauce needs thinning.
  • Transfer to serving platter and garnish with parsley and sprinkle with Grana Padano or Parmigiana Reggiano and season with red pepper flakes.

Nutrition Facts : Calories 747.1, Fat 42.4, SaturatedFat 20.2, Cholesterol 73.1, Sodium 951, Carbohydrate 62.1, Fiber 2.6, Sugar 2.3, Protein 27.1

ONE PAN ORECCHIETTE PASTA



One Pan Orecchiette Pasta image

Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
½ onion, diced
salt to taste
8 ounces spicy Italian sausages, casings removed
3 ½ cups low-sodium chicken broth, divided, or as needed
1 ¼ cups orecchiette pasta, or more to taste
½ cup roughly chopped arugula, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
  • Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  • Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g

ORECCHIETTE WITH ITALIAN SAUSAGE, BROCCOLI RABE AND GORGONZOLA



Orecchiette with Italian Sausage, Broccoli Rabe and Gorgonzola image

Provided by Eric Greenspan

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces orecchiette pasta
2 tablespoons olive oil
2 sweet Italian sausage links, casings removed
1/2 teaspoon crushed red pepper flakes, optional
2 cloves garlic
1 orange, zested and juiced
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup drained sliced sun-dried tomatoes packed in oil
1 bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
1/2 cup crumbled Gorgonzola cheese
1/4 cup toasted pine nuts
2 tablespoons freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package directions. Drain and toss with 1 tablespoon of the olive oil.
  • While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crumble the sausage into the skillet, add the crushed red pepper and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes.
  • Pierce the garlic on a fork. Add the orange juice, beans, sun-dried tomatoes and broccoli rabe to the skillet and cook, stirring constantly with the fork, until the sauce is heated through, about 4 minutes. Discard the garlic. Add the orecchiette, Gorgonzola, pine nuts, orange zest and Parmesan. Lightly toss and serve.

ORECCHIETTE WITH SAUSAGE, BEANS, AND MASCARPONE



Orecchiette With Sausage, Beans, and Mascarpone image

Another one from Giada off of Food Network. I love this recipe because its light in fat and calories, yet rich, savory, and satisfying. I like to use hot turkey sausage to give it some zing. This is a very simple recipe, with a huge payoff. Enjoy!!

Provided by amievv821

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb orechiette pasta
2 tablespoons olive oil
1/2 lb turkey sausage, casing removed
1 small onion, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
1/2 cup mascarpone cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • Drain pasta reserving 1 cup of the cooking liquid.
  • In a large, heavy skillet warm the olive oil over medium-high heat.
  • Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
  • Continue cooking until the sausage is golden and the onions are tender.
  • Add the beans and oregano cook for 2 more minutes.
  • Add the mascarpone cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.

Nutrition Facts : Calories 771.5, Fat 19.1, SaturatedFat 5.8, Cholesterol 33.6, Sodium 921.9, Carbohydrate 114.9, Fiber 10.9, Sugar 3.2, Protein 34.1

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