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 BROCCOLI, CHICKPEAS, ONIONS AND TOMATOES
Provided by Marian Burros
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 3 servings as main dish
Number Of Ingredients 10
Steps:
- Cook the orecchiette in boiling water until tender but firm; drain.
- Blanch the broccoli for about 2 or 3 minutes in boiling water until almost tender, then rinse in ice water to halt cooking.
- Heat the olive oil in a large nonstick pan and saute the onion until it is soft. Add the chickpeas and garlic and warm.
- Add the tomatoes and broccoli and heat. Stir in the drained pasta; season with salt, if desired, and pepper and serve, sprinkled with cheese, if desired.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 13 grams, Carbohydrate 99 grams, Fat 18 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 239 milligrams, Sugar 13 grams
ORECCHIETTE PASTA WITH BROILED FETA CHEESE
My auntie Anne made this at a summer gathering and I was HOOKED. The broiled feta really takes this pasta salad/dish OVER THE TOP!
Provided by Liza at Food.com
Categories One Dish Meal
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Toss tomatoes, mint, and oil together.
- Preheat broiler.
- Brush feta with oil and sprinkle with oregano.
- Broil feta, til browned.
- Toss together tomato mixture, cooked pasta, roasted peppers, sausages and pasta.
- Add pasta water til perfect sauciness is achieved.
- Crack pepper and season with salt.
- Crumble broiled feta cheese over top.
- Crack more pepper on top.
- yummy.
Nutrition Facts : Calories 734.4, Fat 30.7, SaturatedFat 12, Cholesterol 69.8, Sodium 2439, Carbohydrate 79.9, Fiber 5.5, Sugar 5.8, Protein 34.4
ORECCHIETTE PASTA WITH WISCONSIN CHEESE
This is wonderful! I saw it being put together yesterday morning on our local Fox Morning news. It is from the Wisconsin Milk Marketing Board. I made it exactly as listed (except for some salt) and now I'll figure out how to make it easier on the budget. I felt like I was eating "fine dining" off my paper plate! YUM-Yum!
Provided by HEP MEP
Categories Pasta Shells
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Heat up a good load of boiling water Place asparagus in a shallow dish or pan and cover with boiling water.
- Cover it and let it sit 3-5 minutes.
- Drain and cool.
- Cut into 3 to 4 inch pieces.
- Sauté shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.
- Add tomatoes and sauté until they are soft and give out their juices.
- Add wine and chicken broth.
- Boil over a high heat until reduced by about 1/4.
- Add the asparagus pieces and boil for about 2 minutes or so.
- Add basil and mix it up.
- Add the freshly cooked pasta and stir to coat.
- Add the cheeses and toss to melt.
- Put in a lightly oiled baking dish and bake for 20 minutes.
- *If you don't want to use wine, substitute with chicken broth.
Nutrition Facts : Calories 467.8, Fat 16.9, SaturatedFat 6.5, Cholesterol 25.8, Sodium 423.6, Carbohydrate 54.6, Fiber 4, Sugar 2.5, Protein 20.1
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- In a large bowl, toss the tomatoes with 7 tablespoons of the olive oil, the mint and 2 tablespoons of the oregano; season with salt and pepper. Let stand at room temperature for up to 2 hours. Preheat the broiler. Roast the peppers under the broiler, turning, until charred. Transfer to a plastic bag and let steam for 15 minutes. Peel the peppers, discarding the cores, ribs and seeds; cut the peppers into 1/4 -inch strips.
- Brush the feta with the remaining 1 tablespoon of oil, sprinkle with pepper and the remaining 1 1/2 teaspoons of oregano and broil until golden on both sides.
- Broil the sausages, turning, until cooked through. Transfer to a cutting board and cover with foil.
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