PASTA WITH FARRO
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Try this twist on kasha varnishkes, a classic Jewish dish made with buckwheat and bow ties: Toast 1 cup farro in a saucepan over medium-high heat with olive oil. Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer until the water is absorbed, 20 to 25 minutes. Meanwhile, cook 1 pound orecchiette as directed; drain. Brown 3 tablespoons butter; toss with the pasta and farro (or toss with walnut oil). Season with salt.
FARRO PASTA WITH NETTLES AND SAUSAGE
Provided by David Tanis
Categories dinner, quick, pastas, main course
Time 20m
Yield Serves 4 to 6.
Number Of Ingredients 9
Steps:
- Fill a large pot with water for pasta and bring it to a boil.
- In a wide, deep skillet, heat the olive oil over a medium-high burner. Add the onion and a little salt, and let the onion begin to soften. Add the sausage meat, breaking it into rough pieces with a wooden spoon, and cook, stirring frequently, until the onions are lightly browned and the sausage is done, about 5 to 6 minutes. Add the garlic and tomato paste and stir well to coat. Turn off the heat.
- Salt the pasta water and begin cooking the pasta. When the pasta is nearly ready, reheat the onion and sausage mixture over a high burner. Add the nettles or greens to the pan along with 1/4 cup pasta water and stir until wilted and tender, about 2 minutes. Check the seasoning.
- Drain the pasta when al dente and mix with the skillet ingredients in a large warmed bowl. Serve with coarsely grated ricotta salata.
INSTANT POT BROTHY FARRO WITH SAUSAGE AND LEEKS
A scattering of fresh radishes and scallion greens keeps this simple Italian sausage Instant Pot dinner feeling fresh and springy.
Provided by Anna Stockwell
Categories Instant Pot Pressure Cooker Leek Sausage Green Onion/Scallion White Wine Thyme Radish Lemon Dinner Spring
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat cooker on "Sauté" setting. Trim roots off leeks and remove and discard tough outer layers, then cut leeks into 1/3"-thick rounds. Rinse well, then pat dry.
- When pressure cooker is hot, pour 1 Tbsp. oil into insert, then add sausage and cook, stirring occasionally, until browned in places, about 5 minutes.
- Meanwhile, separate white and light green parts of scallions from dark green parts. Cut white and light green parts into 1/4"-thick rounds. Finely chop dark green parts and set aside for serving.
- Add leeks and scallion white and light green parts to pressure cooker and stir to coat in oil. Add wine and cook, stirring occasionally, until wine is reduced by half and no longer smells like alcohol, about 1 minute. Add farro, salt, pepper, thyme, and 2 1/2 cups water and stir to combine, then turn off cooker.
- Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 3 minutes at high pressure.
- As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid.
- Divide farro mixture among bowls. Top with radishes, peperoncini, and reserved scallion greens. Drizzle with oil and squeeze lemons over.
PASTA WITH STINGING NETTLES
Spring is the time to use stinging nettles. They make a superb pasta sauce. Do not cover the pan when cooking them-- a little trick so they retain their bright green color.
Provided by nch
Categories Pasta and Noodles Noodle Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Toast walnuts in a small skillet over medium heat until lightly browned. Remove from the skillet and set aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Wearing dish gloves or disposable gloves, rinse nettles under running water to remove any dust or dirt. Cut off all the thick main stems.
- Bring water to a boil in a large saucepan. Drop nettles into the boiling water and cook, uncovered, for 2 minutes. Drain and rinse immediately under cold water, then drain again. Squeeze nettles gently to remove some of the excess water; they can be a little bit wet. Transfer nettles to a cutting board and chop.
- Heat 3 tablespoons olive oil in a small skillet. Add garlic and cook until fragrant and translucent, without browning, 1 to 2 minutes. Add chopped nettles and cook, stirring, until heated through. Drizzle with lemon juice and season with salt and pepper. Remove from heat and mix in remaining 2 tablespoons olive oil.
- Toss with pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 974.7 calories, Carbohydrate 121.3 g, Cholesterol 4.4 mg, Fat 47.5 g, Fiber 23.1 g, Protein 28.3 g, SaturatedFat 7 g, Sodium 252.7 mg, Sugar 6.7 g
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