Orrechiette W Caramelized Sweet Onion Raisins Food

ORRECHIETTE W/ CARAMELIZED SWEET ONION & RAISINS

Steps:

• Bring a large pasta pot full of water to boil. Cook pasta al dente (soft but still firm to the bite). Drain then return pasta to pot stirring in butter to prevent pasta from sticking. In a small saucepan, heat maderia (low heat), then add raisins. Remove from heat and allow raisins to plump for 8 minutes, drain. Peel onions, cut in half then slice thin. Heat olive oil (medium-high heat)in a 12" skillet and saute onions for 4-5 minutes, stirring occasionally. Turn heat to low and continue cooking onions until they caramelize (an additional 10-12 minutes). Add onions to pasta along with raisins, arugula, pine nuts, salt & pepper. Slowly stir in chicken broth. To serve, divide between 4 warmed pasta bowl and sprinkle with Parmigiano-Reggiano

CARAMELIZED SWEET ONIONS

Steps:

• Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.

ORRECHIETTE WITH CARAMELIZED ONIONS, SUGAR SNAP PEAS, AND RICOTT

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer.
• Transfer 3/4 cup sautéed onions to small bowl. Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
• Cook orrechiette pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
• Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper.

ORECCHIETTE WITH GREEN TOMATOES, CARAMELIZED ONIONS, AND CORN

Steps:

• In a large skillet over medium heat, melt butter. Add the onion, and cook, stirring, until it begins to soften, about 6 minutes. Add tomatoes, and sprinkle sugar over mixture. Cook, stirring, until tomatoes are tender and golden brown, about 20 minutes.
• Add corn to skillet; season with salt and pepper. Cook, stirring, until corn is tender and just starting to brown, about 4 minutes. Stir in thyme.
• Add the vegetable mixture to the cooked pasta, and stir until combined. Serve immediately.

ORECCHIETTE W/CARAMELIZED ONIONS, SUGAR PEAS/RICOTTA CHEESE

Steps:

• Heat oil in large skillet over medium heat.
• Add onions.
• Saute until onions are pale golden, about 6 minutes.
• Reduce heat to medium; saute onions until tender and deep golden, about 15 minutes longer.
• Transfer 3/4 cup sauteed onions to a small bowl;reserve for another dish.
• Add peas to onions in skillet.
• Saute until peas are crisp tender, about 3 minutes.
• Remove skillet from heat.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta, reserving 1 cup of cooking liquid.
• Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium high heat 30 seconds.
• Mix in ricotta, basil (if using), lemon peel and lots of black pepper, adding more cooking liquid to moisten as needed.
• Season with either of Mrs Dash's seasonings, black pepper and crushed red pepper flakes (if using), to taste.