HOMEMADE ORECCHIETTE PASTA
Orecchiette are the typical pasta of Apulia (Puglia), the heel of Italy. Nowadays you can buy them in many supermarkets all over the world, but local women in the region still hand-make them for special occasions or just for Sunday lunch. The most traditional way to serve them is with broccoli rabe and anchovy sauce.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 3
Steps:
- Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
- Work with one portion of dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
- Cut off little 1/3-inch thick pieces. Pick up knife with a rounded tip. Carefully hold one side of the dough with your index finger. Hold the knife in your other hand. Gently drag the small piece of dough towards you. Lift up the knife by the end in such a way that you get a thicker edge. You'll obtain a small disk of dough, thinner in the centre. Press the disk gently against your thumb and it will curve.
- Proceed the same way with the rest of the dough. Transfer orecchiette onto a floured surface and sprinkle with more semolina flour. Do not overlap orecchiette or they will stick together. Let dry for about 30 minutes before cooking.
Nutrition Facts : Sodium 40.5 mg
ORRECHIETTE WITH CARAMELIZED ONIONS, SUGAR SNAP PEAS, AND RICOTT
From epicurious.com. Note that the ingredient list does not include orrechiette pasta because I did not want the site to use the pasta in its nutrition calculations. However, you will need to cook a pot of it!
Provided by Paris D
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 182.3, Fat 9.5, SaturatedFat 2.5, Cholesterol 9.5, Sodium 45, Carbohydrate 20.1, Fiber 4.6, Sugar 7.1, Protein 6.4
ORECCHIETTE W/CARAMELIZED ONIONS, SUGAR PEAS/RICOTTA CHEESE
This recipe is total "comfort food" as far as I am concerned! Bon Appetit Magazine, June 2009 edition. Maria Helm Sinskey is the author of Williams Sonoma Family Meals. Made a few changes to suit our needs and to try and make some more people happy.;) I think a nice rose, a sliced tomato salad with an olive oil and "vinegar" vinaigrette, warm bread and butter and a scrumptious fresh fruit salad of berries and cantelope will round out the meal very nicely! :)
Provided by Manami
Categories Lemon
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 412.9, Fat 11.9, SaturatedFat 3.7, Cholesterol 15.7, Sodium 34.3, Carbohydrate 64.4, Fiber 6.1, Sugar 8.9, Protein 13.5
STEP-BY-STEP ORECCHIETTE
See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Boil directly from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Yield Makes 1 1/2 pounds dough
Number Of Ingredients 4
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.
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