BAKED RICOTTA ORECCHIETTE
Baked ricotta honestly rivals the whole baked feta thing. It's such a simple, easy-to-make dish that's so delicious. Garnish with fresh herbs and/or some freshly grated Grana Padano cheese. Enjoy!
Provided by Jonathan Charbz
Categories Pasta Main Dishes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
- Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
- Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
- Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.
Nutrition Facts : Calories 722.1 calories, Carbohydrate 100 g, Cholesterol 33 mg, Fat 24.6 g, Fiber 7.4 g, Protein 28.6 g, SaturatedFat 7.3 g, Sodium 185.5 mg, Sugar 4.9 g
CHICKEN LIVERS W/CARAMELIZED ONION AND MADEIRA
Rich tasting caramelized onions combined with Madeira makes a spectacular sauce for chicken livers. Serve with rice or over toast so you don't miss a single drop. Update: 06/22/09 - if the sauce is running low add some chicken broth or beef broth to extend it! ;)
Provided by Manami
Categories Chicken Livers
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
- Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
- Cook, stirring frequently, until the onions are well browned, about 15 minutes.
- Remove the onions from the pan and put on a serving platter or individual plates and keep warm.
- In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
- Season the chicken livers with the remaining salt & pepper.
- Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
- The livers should still be pink inside.
- Remove the chicken livers from the pan and put them on top of the onions.
- Return the pan to the heat and add Madeira.
- Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
- Pour the sauce over the livers and the onions.
- Top with egg (if using) and parsley.
- Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.
Nutrition Facts : Calories 317.6, Fat 17.1, SaturatedFat 3.6, Cholesterol 490.6, Sodium 542, Carbohydrate 9.9, Fiber 1.2, Sugar 4.3, Protein 24.9
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