ORECCHIETTE WITH SUMMER SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Ladle 1 1/2 cups cooking water into a liquid measuring cup and set aside, then drain the pasta in a colander.
- Meanwhile, heat the olive oil and garlic together in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is browned, 1 to 2 minutes. Add the squash and 1/2 teaspoon salt. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender and starting to break down, 6 to 8 minutes.
- Add 3/4 cup of the reserved cooking water to the squash and bring to a simmer. Cook, stirring and breaking up the squash with a wooden spoon, until the sauce is slightly thickened, about 1 minute. Add the pasta and toss until well coated. Add more cooking water to loosen, as needed. Season with salt.
- Divide the pasta among bowls. Drizzle with more olive oil and sprinkle with the Parmesan.
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
ORECCHIETTE WITH LEMONY GRILLED SQUID, ARUGULA AND CHICKPEAS
Food & Wine. June 2007. This can also be made with already cut and cleaned squid and/or made on the stove top. Thaw frozen squid first! Don't overcook the squid or it becomes tough.
Provided by dicentra
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Light a grill. In a large pot of boiling salted water, cook the pasta until al dente.
- Drain the pasta, reserving 6 tablespoons of the cooking water. Return the al dente pasta to the pot.
- Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes.
- Transfer the squid to a work surface. Slice the bodies crosswise into 1/4-inch-thick rings and quarter the tentacles.
- In a small skillet, heat the remaining 1/4 cup of olive oil.
- Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds.
- Remove from the heat and stir in the lemon juice.
- Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water.
- Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper. Transfer to bowls and serve.
Nutrition Facts : Calories 581.2, Fat 19.6, SaturatedFat 2.8, Cholesterol 132.1, Sodium 169.8, Carbohydrate 77.6, Fiber 5.1, Sugar 2.1, Protein 22.9
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.
ONE-PAN ORECCHIETTE WITH CHICKPEAS AND OLIVES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 11
Steps:
- Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
- Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.
More about "orecchiette with lemony grilled squid arugula and chickpeas recipes"
ORECCHIETTE WITH LEMONY GRILLED SQUID, ARUGULA AND …
From foodandwine.com
Author Melissa Rubel JacobsonTotal Time 30 mins
MEYER'S LEMONY BROCCOLI AND CHICKPEA RIGATONI RECIPE
From foodandwine.com
ORECCHIETTE WITH SAUTéED GREENS AND SCALLION SAUCE RECIPE
From foodandwine.com
FRIED SQUID WITH CHICKPEAS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ORECCHIETTE WITH LEMONY GRILLED SQUID, ARUGULA AND CHICKPEAS
From fishofsea.blogspot.com
ORECCHIETTE WITH LEMONY GRILLED SQUID, ARUGULA AND CHICKPEAS …
From fertilitychef.com
ORECCHIETTE WITH SAUSAGE, CHICKPEAS AND MINT RECIPE
From foodandwine.com
ORECCHIETTE WITH CHICKPEAS AND ZAATAR | GIANGI'S KITCHEN
From giangiskitchen.com
ORECCHIETTE WITH GREENS, MOZZARELLA AND CHICKPEAS RECIPE
From foodandwine.com
GRILLED SEAFOOD KEBABS AND ORECCHIETTE WITH ARUGULA …
From foodandwine.com
ORECCHIETTE WITH GRILLED SQUID, ARUGULA AND CHICKPEAS RECIPE | EAT …
From eatyourbooks.com
ORECCHIETTE WITH GRILLED SQUID ARUGULA AND CHICKPEAS RECIPE
From ifood.tv
GRILLED CHICKEN WITH ARUGULA AND WARM CHICKPEAS - BON APPéTIT
From bonappetit.com
ORECCHIETTE WITH SALMON, ARUGULA AND ARTICHOKES RECIPE
From foodandwine.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
ORECCHIETTE WITH LEMONY GRILLED SQUID, ARUGULA AND CHICKPEAS …
From faws.netlify.app
You'll also love