Orrechiette With Caramelized Onions Sugar Snap Peas And Ricott Food

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.

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.

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.