Orecchiette With Corn Greens And Ricotta Recipes

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE

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, GARBANZO BEANS AND RICOTTA SALATA

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 CORN, GREENS, AND RICOTTA

Steps:

• Cook 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid.
• Meanwhile, cook 2 ounces chopped bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Add 2 cups fresh corn kernels and cook, tossing occasionally, until tender, about 5 minutes. Add 8 cups chopped Swiss chard leaves; season with salt and pepper.
• Cook, tossing often, until wilted, about 5 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes.
• Serve dolloped with 4 ounces ricotta and topped with torn fresh basil.

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.

ORECCHIETTE WITH GREEN TOMATOES, CARAMELIZED ONIONS, AND CORN

Steps:

• In a large skillet over medium heat, melt butter. Add the onion, and cook, stirring, until it begins to soften, about 6 minutes. Add tomatoes, and sprinkle sugar over mixture. Cook, stirring, until tomatoes are tender and golden brown, about 20 minutes.
• Add corn to skillet; season with salt and pepper. Cook, stirring, until corn is tender and just starting to brown, about 4 minutes. Stir in thyme.
• Add the vegetable mixture to the cooked pasta, and stir until combined. Serve immediately.

ORECCHIETTE WITH PEAS, RICOTTA, AND PARMESAN

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Bring several cups water to a boil in a small pot for cooking the peas.
• Add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside.
• Heat the oil in a small skillet.
• Add in the onion and saute until lightly browned, about 7 minutes.
• Stir in the peas and cook for 30 seconds.
• Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
• Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste.
• When the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water.
• Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
• Divide among individual bowls and serve immediately.

ORECCHIETTE WITH SALSA CRUDA AND RICOTTA

Steps:

• Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes.
• Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
• Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.

ORECCHIETTE WITH CHARD AND RICOTTA SALATA

Steps:

• Separate the chard leaves from ribs with a knife. Wash the leaves and transfer to a pot, with just water clinging to them. Cover and cook over moderate heat until wilted, about 5 minutes. Drain, pressing out excess water, but don't squeeze them dry. Chop coarsely.
• Heat 1/3 cup of olive oil in a 12-inch skillet over moderate heat. Add garlic and hot pepper flakes and saute until garlic is lightly covered, about 2 minutes. Add greens, season highly with salt and pepper and toss to coat with seasonings. Keep warm.
• Bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente. Drain, reserving 1/2 cup of the cooking water. Return pasta to pot and add remaining tablespoon of oil. Toss until coated, then add greens and toss again. Grate ricotta salata over the pasta and toss again, adding some reserved water if needed to keep pasta moist.
• Transfer to warm plates.