Orecchiette With Ramps And Favas Food

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ORECCHIETTE WITH RAMPS AND FAVAS



Orecchiette with Ramps and Favas image

"Nothing says spring like ramps. Their garlicky flavor pairs perfectly with the spicy Italian sausage," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound fresh orecchiette pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound spicy Italian sausage, removed from the casings if not bulk
1 cup peeled shelled fava beans
3 cups sliced ramps, bulbs and leaves (or an equal amount of leeks and 1 garlic clove)
Freshly ground black pepper
2 cups freshly grated parmesan cheese

Steps:

  • In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
  • Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.
  • Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.

ORECCHIETTE WITH PEAS, RICOTTA, AND PARMESAN



Orecchiette With Peas, Ricotta, and Parmesan image

Make and share this Orecchiette With Peas, Ricotta, and Parmesan recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups shelled fresh peas or 1 1/2 cups frozen peas
2 tablespoons extra virgin olive oil
1 medium onion, minced
1 cup ricotta cheese, preferably homestyle
1/3 cup freshly grated parmigiano-reggiano cheese
salt
fresh ground black pepper
1 lb orecchiette (or small shell pasta)

Steps:

  • Bring 4 quarts water to a boil in a large pot for cooking the pasta.
  • Bring several cups water to a boil in a small pot for cooking the peas.
  • Add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside.
  • Heat the oil in a small skillet.
  • Add in the onion and saute until lightly browned, about 7 minutes.
  • Stir in the peas and cook for 30 seconds.
  • Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
  • Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste.
  • When the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water.
  • Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
  • Divide among individual bowls and serve immediately.

ORECCHIETTE WITH RAMPS & FAVAS



Orecchiette with Ramps & Favas image

This pasta is fresh and perfect for a spring or summer dish!

Provided by @MakeItYours

Number Of Ingredients 7

1 pound fresh orecchiette pasta
2 tablespoons olive oil (plus more for drizzling)
1 pound spicy Italian sausage (removed from the casings)
3 cups sliced ramps, bulbs and leaves (sliced 1/4-inch thick, white ends and greens separated)
1 cup small fresh fava beans (shelled, blanched and peeled)
1/2 cup parmesan cheese (freshly grated)
kosher salt and freshly ground black pepper (to taste)

Steps:

  • In a very large pot, bring 5 quarts of water and 3 tablespoons of salt to a boil. Add the pasta and cook 1 minute less than the package instructions. Drain pasta and reserve the pasta water.
  • Place a large sauté pan over high heat. Add 2 tablespoons of olive oil along with the sausage. Cook, breaking up with a potato masher, until golden brown, 2 minutes. Flip the sausage, add the white ends of the ramps and continue to cook until the sausage is browned and the ramps are tender, about 2-3 minutes. Next add the cooked pasta, a ladle-full of pasta water, the ramp greens, fava beans, and a pinch of salt and pepper. Stir to combine and wilt the ramp greens. Finish with a good drizzle of olive oil and Parmesan.
  • Tips: if you can't find ramps, substitute with an equal amount of leeks and 1 garlic clove.

ORECCHIETTE WITH MOREL MUSHROOMS AND GARLIC RAMPS



Orecchiette with Morel Mushrooms and Garlic Ramps image

This recipe pairs two foods you might find on a spring hike: morels and ramps, the latter being the wild leeks that grow from South Carolina to Canada. Both have the fresh earthiness of spring, tempered here by the richness of Grana Padano and mascarpone. Buying morels can get expensive, so if you can only afford a few, you can make up for it by adding another portobello or two. If you can't find the pasta called orecchiette (literally, "little ears"), use small shells or another bite-size pasta.

Yield serves 4

Number Of Ingredients 13

20 garlic ramps
4 tablespoons olive oil
Salt and freshly ground black pepper
2 cups dried orecchiette
4 portobello mushrooms, diced
2 cloves garlic, minced
15 morel mushrooms, quartered lengthwise
1/2 cup dry white wine
Zest of 1 lemon
1/2 teaspoon ground nutmeg
1/4 cup grated Grana Padano or Pecorino Romano cheese
Minced fresh flat-leaf parsley leaves for garnish
4 tablespoons mascarpone

Steps:

  • Trim the roots from the ramps with a paring knife, and remove any dead skin clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.
  • Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
  • Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, about 4 minutes, stirring often. Add the garlic and morels and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.
  • When the pasta is ready, drain, reserving 1/4 cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
  • Serve the pasta piping hot with grated Grana Padano over the top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with 1 tablespoon of mascarpone spooned on top.

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