Orecchiette With Greens Giada De Laurentiis Recipes

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ORECCHIETTE WITH MINI CHICKEN MEATBALLS



Orecchiette with Mini Chicken Meatballs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings (about 60 mini meatballs)

Number Of Ingredients 16

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
  • Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
  • In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

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.

BACON AND BRUSSELS SPROUT ORECCHIETTE



Bacon and Brussels Sprout Orecchiette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

1 teaspoon kosher salt, plus additional for seasoning pasta water
1 pound orecchiette
1 pound Brussels sprouts, separated into leaves
1 pound apple wood smoked bacon, chopped
1 cup freshly grated Parmesan
3/4 cup extra-virgin olive oil
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
1/2 cup pomegranate seeds

Steps:

  • Bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly.
  • Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes.
  • Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving.

ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA



Orecchiette with Greens, Garbanzo Beans and Ricotta Salata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound orecchiette or other short pasta
1/2 cup olive oil
2 garlic cloves, crushed
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
  • Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE



Orecchiette with Mixed Greens and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 7

1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
1 tablespoon goat cheese, crumbled
2 tablespoons grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly ground black pepper

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
  • In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

ORECCHIETTE WITH GREENS/ GIADA DE LAURENTIIS



ORECCHIETTE WITH GREENS/ GIADA DE LAURENTIIS image

Categories     Salad     Pasta     Side

Yield 6

Number Of Ingredients 10

1 pound orecchiette or other short pasta
1/2 cup olive oil
2 garlic cloves, crushed
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed. Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

ORECCHIETTE WITH LAMB AND ASPARAGUS



Orecchiette with Lamb and Asparagus image

Provided by Giada De Laurentiis

Time 30m

Yield 8

Number Of Ingredients 10

Kosher salt
1 pound orecchiette pasta
1/4 cup olive oil
2 cloves garlic (smashed and peeled)
1 pound lamb sausage or sweet Italian sausage (casing removed)
1 cup frozen peas (thawed)
1 bunch asparagus (cut into 1/2-inch pieces)
One 14-ounce can cherry tomatoes (drained)
2 cups freshly grated Parmesan cheese
1 teaspoon chopped fresh thyme

Steps:

  • This recipe originally appeared on Giada Entertains: Easter Brunch.
  • Bring a large pot of water to a boil. Season well with salt. Cook the pasta for 2 minutes less than listed on the box, about 8 minutes. Drain well, reserving 1 cup pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the garlic and sweat until fragrant, about 1 minute. Add the sausage and cook, breaking it apart with the back of a spoon, until cooked through and beginning to brown, about 8 minutes. Add the peas, asparagus and tomatoes and toss well to coat. Season with 1/4 teaspoon salt. Add 1/2 cup pasta water and simmer for 3 minutes. Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta. Toss it with the sauce, adding the remaining 1/2 cup pasta water as needed to create a light tomato sauce. Stir in the thyme. Drizzle with the remaining 2 tablespoons olive oil and 1/2 cup Parmesan cheese.

Nutrition Facts : ServingSize 8

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