Orecchiette With Mushrooms Artichokes Recipes

ORECCHIETTE WITH ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning halfway through, until browned, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil, the garlic and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the cherry tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 3 minutes.
• Add the pasta and the reserved cooking water to the skillet. Cook, stirring, until the pasta is coated, about 1 minute. Stir in the parsley, parmesan and artichokes; season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

ORECCHIETTE WITH MUSHROOMS & ARTICHOKES

Steps:

• Cook pasta according to package instructions.
• While pasta is cooking, heat oil in saute pan.
• Saute garlic and peppers for 2 minutes.
• Stir in mushrooms and cook until tender.
• Add artichoke hearts and parsley and cook until heated through.
• Season with salt and pepper.
• Spoon vegetable mixture over drained pasta and toss.
• Spoon onto platter and sprinkle with cheese and nuts.
• Serve with meat of your choice, warm bread or rolls and a simple salad of tomatoes with onions or make it a "meatless" meal.

ORECCHIETTE WITH MOREL MUSHROOMS AND GARLIC RAMPS

Steps:

• Trim the roots from the ramps with a paring knife, and remove any dead skin clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.
• Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
• Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, about 4 minutes, stirring often. Add the garlic and morels and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.
• When the pasta is ready, drain, reserving 1/4 cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
• Serve the pasta piping hot with grated Grana Padano over the top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with 1 tablespoon of mascarpone spooned on top.

ORECCHIETTE WITH BRAISED ARTICHOKES

Steps:

• Clean the artichokes as described for fully edible artichokes, page 15, putting the pieces in water acidulated with the lemon juice as you go. When all the artichokes are cleaned, drain them thoroughly and slice them very thin.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 2 minutes. Add the artichokes and crushed red pepper and season lightly with salt. Stir well to coat the artichokes with oil, and cook, stirring often, until the artichokes are softened, 5 to 10 minutes. Pour in 1 cup of the chicken stock, add the mint and parsley, and lower the heat so the sauce is at a lively simmer. Cook until the artichokes are very tender and the liquid is reduced by about half, about 10 minutes more. Add the remaining stock as necessary to keep the artichokes moist as they cook.
• Stir the orecchiette into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. Pour in a drizzle of olive oil, if you like. Remove the skillet from the heat, sprinkle the grated cheese over the pasta, and toss to mix. Serve immediately in warm bowls.

PANTRY PASTA

Steps:

• Bring a large pot of salted water to a boil.
• In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
• Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.