Orrechiette W Caramelized Sweet Onion Raisins Recipes

CARAMELIZED SWEET ONIONS

Steps:

• Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.

ORECCHIETTE W/CARAMELIZED ONIONS, SUGAR PEAS/RICOTTA CHEESE

Steps:

• Heat oil in large skillet over medium heat.
• Add onions.
• Saute until onions are pale golden, about 6 minutes.
• Reduce heat to medium; saute onions until tender and deep golden, about 15 minutes longer.
• Transfer 3/4 cup sauteed onions to a small bowl;reserve for another dish.
• Add peas to onions in skillet.
• Saute until peas are crisp tender, about 3 minutes.
• Remove skillet from heat.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta, reserving 1 cup of cooking liquid.
• Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium high heat 30 seconds.
• Mix in ricotta, basil (if using), lemon peel and lots of black pepper, adding more cooking liquid to moisten as needed.
• Season with either of Mrs Dash's seasonings, black pepper and crushed red pepper flakes (if using), to taste.

STEP-BY-STEP ORECCHIETTE

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.

ORRECHIETTE W/ CARAMELIZED SWEET ONION & RAISINS

Steps:

• Bring a large pasta pot full of water to boil. Cook Orrechiette until al dente (soft but still firm to the bite). Drain and put pasta back into pot. Stir in 1 teaspoon butter to prevent pasta from sticking. In a small saucepan, heat madeira (low heat), stir in raisins. Remove from heat and let raisins plump (8 minutes) and then drain. Peel onions, cut in half and then thinly slice. Heat olive oil in a 12" skillet over medium-high heat. Add onions and saute for 5 minutes, stirring occasionally. Turn heat to low and cook another 10 minutes to caramelize onions. Add onions to pasta pot along with raisins and arugula. Toss to combine. Slowly stir in chicken broth, toasted pine nuts, salt & pepper. To serve, divide amoung 4 warmed pasta bowls and sprinkle with shaved cheese.

ORRECHIETTE WITH CARAMELIZED ONIONS, SUGAR SNAP PEAS, AND RICOTT

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer.
• Transfer 3/4 cup sautéed onions to small bowl. Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
• Cook orrechiette pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
• Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper.