Tag: orecchiette

Orecchiette with Tomato Recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 Kg ripe San Marzano tomatoes
400 g milled durum wheat semolina
1 pc clove of garlic
salt
hard ricotta
basil
extra virgin olive oil

Duration: 1 h

Level: Middle

Dose: 6 people

For the tomato orecchiette recipe, carve the tomatoes with a cross cut; boil them in water for 30 seconds, drain them, peel them and cut them into pieces, removing the seeds. Cook them in a pan with 3 tablespoons of oil and the garlic clove with the peel for 15-20 minutes; remove the garlic and salt.
FOR THE ORECCHIETTE: Mix the semolina with about 220 g of warm salted water, until you get a paste with a consistency similar to that of bread: the exact amount of water to mix depends on the quality of the semolina.
Divide the dough into small loaves (ø about cm) and divide them into 1 cm long pieces. Drag each piece onto the well-floured work surface (the ideal is to use a wooden pastry board) with a finger or a knife with a rounded tip, then turn it giving the classic shape of the orecchietta. Cook the orecchiette in abundant salted water; drain them when they come to the surface and season with the tomato sauce. Complete with plenty of grated ricotta, basil leaves and serve.

Orecchiette recipe with pea cream and croaker – Italian Cuisine

Ingredients

500 g shelled fresh peas
400 g fresh orecchiette
250 g skinned croaker fillets
2 pcs sweet chillies
2 pcs garlic cloves
1 pcs shallots
rosemary
thyme
mint
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of the orecchiette with cream of peas and croaker, peel the shallot, cut it into slices and brown it in 2 tablespoons of oil for a couple of minutes; add 400 g of peas, 500 g of water, a pinch of salt and cook for 2-3 minutes from the boil; blend the peas with half of the cooking liquid. Blanch the peas left in salted water for a couple of minutes, drain them and cool them in ice water. Bring a saucepan of water to a boil with a couple of sprigs of rosemary and a couple of thyme, a few mint leaves and peeled garlic cloves. Turn off the heat, dip the fillets of umbrine and cook for 5 minutes; drain them and remove them. Cook the orecchiette and season with the cream of peas, the blanched peas and the shadow sauce. Complete with sliced sweet peppers and thyme leaves. Excellent also warm.

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Baked Orecchiette – Recipe from 's Baked Orecchiette – Italian Cuisine

First cut the mozzarella into cubes and let it drain in a colander.
Prepare the béchamel.

Clean and chop carrot, onion and celery and sauté in a large saucepan with a little oil.
Add the meat and let it cook at low heat for 5-10 minutes, then add the wine and let it evaporate over high heat, then add the passata.

Season with salt, reduce heat and cook for about 30 minutes, stirring occasionally.

Meanwhile cook the orecchiette and drain well al dente.
Combine them with the sauce: sauce, béchamel, mozzarella and half of the Parmesan.

Put everything in a baking dish, level the surface, sprinkle with the remaining Parmesan and cook in a preheated oven at 180 ° C for about 25-30 minutes.

If necessary, turn on the grill in the last 5 minutes.
The baked orecchiette are ready, let them rest for about ten minutes and then serve them!