Orecchiette Salad With Roast Beef Recipes

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ORECCHIETTE, CELERY, AND OLIVE SALAD WITH RICOTTA SALATA



Orecchiette, Celery, and Olive Salad with Ricotta Salata image

A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in each bite, making this the perfect vegetarian side dish for summer entertaining. Another bonus: it's a make-ahead wonder.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 14

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
2 cups chopped celery
1 pound orecchiette
1 fennel bulb, cored and chopped (1 1/2 cups)
1/2 cup pitted and sliced Castelvetrano olives and 1 to 2 tablespoons olive brine
1 can (15 ounces) chickpeas, drained and rinsed
Ricotta salata, crumbled (3/4 cup)
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped celery leaves

Steps:

  • Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper.
  • Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
  • Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, ricotta salata, and celery with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and celery leaves; serve.

ORECCHIETTE PASTA SALAD



Orecchiette Pasta Salad image

Its salad time! A great pasta salad that is different that your typical pasta salad. Great on a hot summer day.

Provided by Pumpkie

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

2 small zucchini
2 small carrots
1/4 lb escarole
4 medium ripe tomatoes (I like plum or 4 medium beef steaks)
1 large cucumber
1 lb orecchiette
1 teaspoon chopped garlic, if you love garlic add more
3 tablespoons chopped fresh basil
1/4 lb feta cheese, crumbled I tend to add more
1/2 cup good quality extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper, taste

Steps:

  • Wash and dice zucchini and carrots and then scald them in boiling water just until tender. Drain, cool and set aside.
  • Wash and drain the escarole. Coarsley chop it and set aside.
  • Dice the tomatoes and place them in a sieve to drain some of the juice, set aside.
  • Wash the cucumber, pat dry and dice leaving the skin on or if you prefer off, and set aside.
  • Cook the pasta in boiling water according to directions on box to al dente. Rinse under cold water and drain thoroughly.
  • In a large mixing bowl, mix the orecchiette with the cucumber, tomatoes, carrots, zucchini, escarole, garlic, basil and cheese.
  • Toss with olive oil, balsamic vinegar, salt and pepper.
  • Chill in refrigerator, and serve cold.

Nutrition Facts : Calories 796.2, Fat 35.3, SaturatedFat 8.4, Cholesterol 25.3, Sodium 360.9, Carbohydrate 99.5, Fiber 7.8, Sugar 9.9, Protein 21.9

BEST ROAST BEEF



Best Roast Beef image

Provided by Jamie Oliver

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine
Yorkshire pudding, recipe follows
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
  • Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
  • Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
  • While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
  • After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
  • Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
  • Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
  • Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
  • Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
  • Preheat oven to 450 degrees F.
  • Mix the batter ingredients together. Let rest for 10 minutes
  • Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

ORECCHIETTE WITH TOASTED BREADCRUMBS



Orecchiette with Toasted Breadcrumbs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
  • Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
  • Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

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