ORECCHIETTE WITH MOREL MUSHROOMS AND RAMPS
This orecchiette with morel mushrooms and ramps combines earthiness, richness, and all the brightness of spring into one dish.
Provided by Louisa Shafia
Categories Mains
Time 35m
Number Of Ingredients 13
Steps:
- Trim the roots from the ramps with a paring knife, and remove any loose outer layers 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, stirring often, about 4 minutes. 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 it, 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 a shower of grated Grana Padano on top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with a tablespoon dollop of mascarpone spooned on top.
Nutrition Facts : ServingSize 1 portion, Calories 462 kcal, Carbohydrate 47 g, Protein 12 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 22 mg, Sodium 105 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 13 g
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
ROASTED GARLIC AND SAUSAGE ORECCHIETTE
Nothing speaks to me quite like this pasta dish. It has all the elements I seek in my food, from crunchy textures to aromatic slaps of roasted garlic! I've had many versions of this dish in Italian restaurants but have yet to taste one that pairs the umami of roasted garlic with the crunchy broccoli rabe and crumbled pork sausage.
Provided by Jordan Andino
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the roasted garlic: Preheat the oven to 450 degrees F. Stack three 12-by-12-inch sheets of foil on top of each other. Place the garlic cloves on the foil and pull up the sides to create a bowl. Pour in the oil and sprinkle in 1/2 teaspoon salt and 1/4 teaspoon pepper. Pull up the sides to create a pouch and seal it so the oil doesn't leak out. Place in the oven and roast for 12 minutes.
- Remove from the oven and smash the garlic with a fork into a smooth paste. Set aside.
- For the pasta: Fill a large saucepan with 3 quarts (12 cups) of water and add 2 1/4 teaspoons salt. Bring to a boil, then add the orecchiette and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
- Meanwhile, heat a large skillet over high heat for 2 minutes. Add the olive oil, sausage, red pepper flakes and 2 1/4 teaspoons salt, and cook, breaking up the sausage, until browned, about 5 minutes. Add the broccoli rabe, the cooking water and roasted garlic puree to the pan and stir vigorously.
- Stir in the cooked orecchiette. Stir in the Parmesan and cook, stirring, until the sauce thickens and the Parmesan melts, about 1 minute. Divide between plates and enjoy.
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.
ORECCHIETTE WITH MOREL MUSHROOMS AND GARLIC RAMPS
This recipe pairs two foods you might find on a spring hike: morels and ramps, the latter being the wild leeks that grow from South Carolina to Canada. Both have the fresh earthiness of spring, tempered here by the richness of Grana Padano and mascarpone. Buying morels can get expensive, so if you can only afford a few, you can make up for it by adding another portobello or two. If you can't find the pasta called orecchiette (literally, "little ears"), use small shells or another bite-size pasta.
Yield serves 4
Number Of Ingredients 13
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.
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