Baked Orecchiette Recipes

ORECCHIETTE WITH TOASTED BREADCRUMBS

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.

BAKED RICOTTA ORECCHIETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
• Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
• Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
• Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

BAKED ORECCHIETTE WITH PORK SUGO

Steps:

• Season the pork with salt and pepper.
• In a large enameled cast-iron casserole, heat the olive oil until shimmering.
• Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes.
• Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes.
• Add the tomatoes and their juices and bring to a simmer.
• Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes.
• Add the stock and bring to a boil.
• Cover and simmer over low heat until the pork is very tender, about 2 hours.
• Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs.
• Pulse just until the pork is shredded.
• Scrape the shredded pork and vegetables back into the casserole.
• Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
• Preheat the oven to 375°F.
• In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well.
• Add the orecchiette to the casserole and toss with the pork sauce.
• Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano.
• Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling.
• Let the baked pasta stand for 10 minutes before serving.
• *The pork sugo can be refrigerated for up to 2 days; reheat before tossing with the orecchiette.
• **Serve with a Green salad and Rich, black-fruited Amarone Classico: 2004 Masi Costasera.