Orecchiette Pasta With Wisconsin Cheese Recipes

ORECCHIETTE PASTA WITH WISCONSIN CHEESE

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.

ORECCHIETTE WITH SWISS CHARD, TOMATOES AND GOAT CHEESE

Steps:

• Cook pasta according to package instructions. Reserve ½ cup pasta water prior to draining pasta.
• Meanwhile, heat 1 tablespoon of the olive oil over medium high heat in a large, heavy skillet, and add the chard stems and sauté for 2-3 minutes, then add tomatoes and the red pepper flakes. Cook, stirring often, until tender, 2-3 minutes. Add the garlic and salt to taste, and stir for 30 seconds. Then stir in the chopped chard leaves and the herbs. Stir together for a few seconds, then turn the heat to very low.
• Add about 1/2 cup of the pasta water to the pan with the chard mixture. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, tomatoes and goat cheese mixture. Season to taste with salt and pepper. Serve hot.

ORECCHIETTE WITH CHICKEN, CARAMELIZED ONIONS, AND BLUE CHEESE

Steps:

• In a large nonstick frying pan, melt the butter with 2 tablespoons of oil over moderately high heat. Add the onions and 1/2 teaspoon of the salt and cook, stirring frequently, until well browned, about 25 minutes. Remove.
• Add the remaining 1 tablespoon oil to the pan and reduce the heat to moderate. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and add to the pan along with the rosemary. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic. Cook, stirring, for 30 seconds. Cover the pan, remove from the heat, and let steam for 5 minutes. Cut the chicken into 1/4-inch slices.
• Meanwhile, in a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Reserve about 1/4 cup of the pasta water. Drain the pasta and toss with 2 tablespoons of the pasta water, the onions, the chicken with pan juices, the blue cheese, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. If the pasta seems dry, add more of the reserved pasta water.

ORECCHIETTE PASTA WITH BROILED FETA CHEESE

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.