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Are you ready for this orecchiette?

Posted on Apr 8, 2016 in Newsletters, Recipes & Entertaining by | Comments
Are you ready for this orecchiette?
 

G

ive the gift of Southern Italian cooking and introduce orecchiette pasta to your pantry. This recipe will have you shouting, “Buonissimo!” Thanks to Chef Brian, you can whip up this recipe of Orecchiette Pasta and Artichokes in no time at all.

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Equipment

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  • icon-artichoke
  • icon-lemon
  • icon-oliveoil
  • icon-pancetta
  • icon-onion
  • icon-redpepper
  • icon-orechietti
  • icon-parsley
  • icon-cheese

Ingredients

  • 4 Artichokes
  • 2 Lemons
  • ¼ Cup Olive Oil
  • ¼ Cup Pancetta-diced (can substitute prosciutto or bacon)
  • ¼ Cup Onion-minced
  • 1 Tsp Red Pepper Flakes
  • 1 Cup Orechietti Pasta
  • 2 Tbsp Fine-chopped parsley
  • ½ Cup Pecorino Romano Cheese-grated

Directions

  1. Zest enough of 1 lemon to make 1 tsp
  2. Combine the zest with the red pepper flakes, parsley and cheese into a small bowl, and set aside
  3. Place a large pot of water over medium high heat to boil
  4. Clean the artichokes and trim them down to their hearts and stems
  5. Cut thin slices of the hearts and stems
  6. Place the sliced pieces in a bowl and squeeze the lemons over them
  7. Generously salt the boiling water and add the pasta, stirring occasionally
  8. After 5 minutes of cooking the pasta, add the sliced artichoke hearts and stems
  9. Continue to cook the pasta and artichokes until both are al dente, approximately 5 to 7 minutes more cooking time
  10. Drain the cooked pasta and artichokes, reserving 1 cup of its cooking liquid
  11. Run cool water on the pasta and artichokes, then drain well
  12. In a large sauté pan, heat the olive oil over medium low heat
  13. Add the pancetta and cook until its rendered and crispy
  14. Remove the pancetta with a slotted spoon, leaving behind the cooking fat in the sauté pan
  15. Add the onion and cook them until they are soft and translucent, about 2 minutes
  16. Add the cooked pasta and artichokes to the pan with the cooked onions
  17. Add the lemon zest, red pepper flakes, parsley, and cheese to the pan followed by the reserved pasta cooking water
  18. Stir to combine everything
  19. Allow the pasta to slightly thicken the liquid to form a sauce
  20. Top with the cooked pancetta and serve

 
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