Orecchiette With Broccoli Rabe Oregano And Lemon Recipes

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ORECCHIETTE WITH BACON, LEMON AND CREAM



Orecchiette with Bacon, Lemon and Cream image

Provided by Alex Guarnaschelli

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

12 slices bacon, cut into 2-inch strips
1 1/2 cups heavy cream
1/4 cup full-fat sour cream
Kosher salt and freshly cracked black pepper
Grated zest and juice of 1 lemon, plus additional juice to taste
2 teaspoons Worcestershire sauce, preferably Lea & Perrins
1 pound dried orecchiette pasta, preferably De Cecco
1/2 cup minced fresh chives

Steps:

  • Cook the bacon: Heat a medium skillet over medium-high heat and add 1/2 cup water and the bacon slices. Cook until all of the water evaporates and the bacon becomes crispy, 8 to 10 minutes. Transfer the bacon to a kitchen towel to drain, reserving the fat in a separate bowl.
  • Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with 2 teaspoons salt and 1 teaspoon pepper. Simmer the cream mixture over medium heat, whisking, until it thickens, 5 to 8 minutes. Add the lemon zest, lemon juice and Worcestershire sauce. Set aside.
  • Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil and season with 1/2 cup salt. The pasta water should taste like seawater. Add the orecchiette to the boiling water and stir with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. Cook until the pasta is al dente (chewy but not hard or raw tasting), 6 to 8 minutes. Drain the pasta in a large colander, reserving 1/2 cup of the pasta water in case you need it to adjust the sauce.
  • Finish the dish: Reheat the pasta sauce over medium heat until it simmers gently. Add the pasta to the skillet and toss to coat in the sauce. Remove the skillet from the heat and allow the pasta to rest for 2 minutes. Taste for seasoning. Stir in the bacon, some of the reserved bacon fat, an additional splash of lemon juice, chives and pasta water (if needed) to make a sauce that lightly coats the pasta. Serve immediately.

BROCCOLI RABE AND ORECCHIETTE



Broccoli Rabe and Orecchiette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 pound orecchiette, (little ear shaped pastas) cooked al dente
2 1/4 to 2 1/2 pounds, broccoli rabe 2 large bunches
Salt
1/3 cup extra-virgin olive oil, 4 or 5 turns of the pan
6 to 8 cloves garlic, finely chopped
1 full teaspoon red pepper flakes
1/2 cup freshly grated Parmigiano-Reggiano
Black pepper

Steps:

  • Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.
  • Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.

EASY ORECCHIETTE WITH BROCCOLI RABE



Easy Orecchiette with Broccoli Rabe image

Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

Salt and freshly ground pepper
1 1/2 pounds broccoli rabe, rinsed, trimmed, and cut into 1-inch pieces
1 pound orecchiette pasta
1/4 cup olive oil
3 cloves garlic, minced
1 or 2 anchovy fillets (optional)
1/8 to 1/4 teaspoon crushed red pepper
Freshly grated Parmesan cheese, for serving
Lemon wedges, for serving

Steps:

  • Bring a large pot of water to a boil; salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; drain well.
  • Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid.
  • Meanwhile, heat oil in large skillet over medium-low heat. Add garlic; cook, stirring, until soft, 30 seconds, being careful not to brown. Add anchovy fillets, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe; cook until heated through, 3 to 4 minutes.
  • Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Parmesan and lemon wedges.

ORECCHIETTE WITH BROCCOLI RABE, CHILIES AND LEMON



Orecchiette with Broccoli Rabe, Chilies and Lemon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 bundles broccoli rabe, trimmed
Salt
1/4 cup EVOO
1 pound hot or sweet sausage
1 pound orecchiette, little ears pasta
4 large cloves garlic, sliced or chopped
1 teaspoon fennel pollen
1 teaspoon fennel seed
2 red Fresno or red finger peppers, seeded, halved and thinly sliced or 1 to 2 teaspoons red chile flakes
The zest and juice of 1 lemon
1 to 1 1/2 cups grated Pecorino Romano cheese

Steps:

  • Heat a few inches of water in deep skillet to boil; prepare an ice bath in large bowl. Add broccoli rabe and salt to boiling water and cook 3 minutes. Drain and transfer to ice water. Drain again and dry.
  • In a large skillet over medium-high heat, add a drizzle of oil and the sausage. Crumble and brown sausage. Remove with a slotted spoon to a paper towel-lined plate.
  • Heat a large pot of water to boil for pasta and salt water once boiling. Add pasta and cook 1 minute shy of al dente. Reserve 3/4 cup starchy water and drain pasta.
  • Meanwhile, chop broccoli rabe into bite-sized pieces. Heat EVOO, 4 turns of the pan, over medium heat, add broccoli rabe and a pinch of salt and toss. Add garlic, fennel pollen and seed, chili peppers and zest of 1 lemon and stir and toss a minute or two.
  • Add the pasta to broccoli rabe along with a couple of handfuls of pecorino cheese and lemon juice. Toss the pasta 1 minute and use starchy water if the pasta gets dry. Serve pasta in shallow bowls with or without sausage on top.

ORECCHIETTE WITH BROCCOLI RABE



Orecchiette with Broccoli Rabe image

Categories     Pasta     Vegetable     Side     Vegetarian     Quick & Easy     Lunch     Parmesan     Broccoli     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/4 cup olive oil
4 garlic cloves, minced
12 ounces orecchiette or shell pasta
1 pound broccoli rabe, trimmed, chopped
2/3 cup freshly grated Pecorino Romano cheese (about 2 ounces)
1/3 cup freshly grated Parmesan cheese (about 1 ounce)

Steps:

  • Heat oil in heavy small saucepan over medium heat. Add garlic and sauté until beginning to color, about 1 minute. Remove from heat.
  • Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes. Add broccoli rabe and cook until pasta is just tender, but still firm to bite, about 3 minutes. Drain. Transfer pasta and broccoli rabe to large bowl. Pour garlic oil over. Sprinkle with cheeses and toss to coat. Season to taste with salt and pepper.

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