Orecchiette With Lemony Grilled Squid Arugula And Chickpeas Recipes

PAN-SEARED SQUID WITH LEMONY AIOLI AND GREENS

Steps:

• Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 1/4 cup grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.
• Heat 1 tablespoon grapeseed oil in a large skillet, preferably cast iron, over high heat. Add half of squid and season with salt and pepper. Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate. Repeat with remaining squid and 1 tablespoon grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits, to deglaze pan, about 1 minute.
• Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
• Serve salad with aioli.
• DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
• Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
• Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

ORECCHIETTE WITH LEMONY GRILLED SQUID, ARUGULA AND CHICKPEAS

Steps:

• Light a grill. In a large pot of boiling salted water, cook the pasta until al dente.
• Drain the pasta, reserving 6 tablespoons of the cooking water. Return the al dente pasta to the pot.
• Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes.
• Transfer the squid to a work surface. Slice the bodies crosswise into 1/4-inch-thick rings and quarter the tentacles.
• In a small skillet, heat the remaining 1/4 cup of olive oil.
• Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds.
• Remove from the heat and stir in the lemon juice.
• Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water.
• Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper. Transfer to bowls and serve.

ORECCHIETTE AND ARUGULA CASSEROLE

Steps:

• Bring a medium saucepan with salted water to boil.
• Cook the pasta according to the box's directions to al dente. Drain, reserving the cooking water, and refill the pot with the water.
• Bring to a boil again, and drop in the washed and trimmed arugula to blanche for 30 seconds.
• Remove with tongs and place immediately into an ice water bath. Drain, and roughly chop the greens.
• Preheat oven to 375 degrees.
• Drain the pot and cook the butter and flour over medium-low eat, stirring until bubbly and evenly dispersed.
• Add the milk and cream and keep stirring over medium heat until it begins to bubble and thicken.
• Add the Parmiggiano, pesto, spices, salt and pepper.
• Next add the drained pasta and arugula and the pine nuts. Taste for seasoning.
• Divide mixture into two greased individual au gratin dishes or small, oven-proof bakeware.
• Top evenly with the grated Fontina.
• Bake at 375 for approximately 30-40 minutes (depending on how large your bakers are), or until top is lightly browned.
• Let cool before serving.

ORECCHIETTE WITH MUSHROOMS, ARUGULA, TOMATOES, AND BRIE

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
• Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.

GRILLED SQUID WITH FRESH RED CHILE AND ARUGULA

Steps:

• Dressing: Whisk together lemon juice and oil. Season with salt and pepper.
• Squid: Clean squid by cutting body open to make a flat piece and scraping out guts. Keep tentacles in their bunches but remove eyes and mouth. Using a serrated knife, score inner side of flattened squid body with parallel lines 1/2 inch apart, and then lines equally apart the other way to make crosshatching.
• To make the sauce, put chiles in a bowl and cover with oil. Season with salt and pepper.
• Heat grill for direct heat (or a grill pan on high). Place squid (including tentacles), scored-side down, on grill, season with salt and pepper, and grill 1 to 2 minutes. Turn squid pieces over; they will immediately curl up, by which time they will be cooked.
• Toss arugula in dressing. Arrange two squid bodies with tentacles on each plate with some arugula. Put a little chile sauce on squid and serve, with lemon quarters.