ORECCHIETTE WITH MOREL MUSHROOMS AND RAMPS
This orecchiette with morel mushrooms and ramps combines earthiness, richness, and all the brightness of spring into one dish.
Provided by Louisa Shafia
Categories Mains
Time 35m
Number Of Ingredients 13
Steps:
- Trim the roots from the ramps with a paring knife, and remove any loose outer layers clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.
- Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
- Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, stirring often, about 4 minutes. Add the garlic and morels and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.
- When the pasta is ready, drain it, reserving 1/4 cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
- Serve the pasta piping hot with a shower of grated Grana Padano on top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with a tablespoon dollop of mascarpone spooned on top.
Nutrition Facts : ServingSize 1 portion, Calories 462 kcal, Carbohydrate 47 g, Protein 12 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 22 mg, Sodium 105 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 13 g
ORECCHIETTE WITH RAMPS AND FAVAS
"Nothing says spring like ramps. Their garlicky flavor pairs perfectly with the spicy Italian sausage," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
- Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.
- Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.
ORECCHIETTE MUSHROOM PASTA
Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.
Provided by JennyM
Categories Main Dish Recipes Pasta
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
- Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
- Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 52.5 g, Cholesterol 36.4 mg, Fat 21.6 g, Fiber 3.7 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 271.7 mg, Sugar 6.4 g
ORECCHIETTE WITH MUSHROOMS & ARTICHOKES
This can be made with any small pasta, such as penne, rotini or bow ties. Orrechiette means little ears, if I'm not mistaken. I found this on pccnaturalmarkets.com - hope you like it! It is easy and quick and is also vegetarian. Just omit the cheese if you choose.
Provided by Manami
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package instructions.
- While pasta is cooking, heat oil in saute pan.
- Saute garlic and peppers for 2 minutes.
- Stir in mushrooms and cook until tender.
- Add artichoke hearts and parsley and cook until heated through.
- Season with salt and pepper.
- Spoon vegetable mixture over drained pasta and toss.
- Spoon onto platter and sprinkle with cheese and nuts.
- Serve with meat of your choice, warm bread or rolls and a simple salad of tomatoes with onions or make it a "meatless" meal.
Nutrition Facts : Calories 384.4, Fat 6.8, SaturatedFat 1.7, Cholesterol 5.5, Sodium 280.3, Carbohydrate 66.6, Fiber 8.3, Sugar 4.7, Protein 15.6
FRICASSEE OF MORELS, RAMPS AND SPRING GARLIC
Provided by Florence Fabricant
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place morels in a bowl of water and soak 15 minutes. Drain morels and cut off stems. Trim stems from spring garlic down to 1/2 inch, remove roots and peel off outer layer of skin. Slice garlic heads thin. Rinse ramps very well, cut off roots and peel off outer layer of skin.
- Place 1 tablespoon butter in a medium-size skillet over low heat, add morels and cook about 2 minutes. Add crushed garlic, thyme and shallot and cook a few more minutes, until morels have softened and given up their liquid. Remove garlic and thyme, season with salt and pepper and set aside.
- In another skillet, melt 1 tablespoon butter over medium-low heat, add spring garlic and a pinch of salt and cook, covered, about 5 minutes. Move garlic around so it does not brown. Add the ramps and a tablespoon of water, cover and cook 4 minutes longer, until tender. Season to taste with salt and pepper.
- Add morels and their liquid to spring garlic and ramps, increase heat to medium-high, saute briefly and add another tablespoon of butter. Check seasonings, add parsley and serve.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams
ORECCHIETTE WITH SPINACH, GARLIC AND BACON
Make and share this Orecchiette With Spinach, Garlic and Bacon recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions on the box.
- While frying your bacon, defrost spinach in the microwave according to directions.
- Sauté onion in olive oil until tender; add the garlic and sauté two more minutes. Add the spinach to the onions.
- Crumble the bacon and add to the mixture.
- Turn the heat to low to keep spinach mixture warm while the pasta finishes cooking.
- When pasta is cooked, drain and place in shallow bowls, spoon spinach mixture over pasta and serve.
- •Serving Suggestion: Sprinkle grated cheese over top.
ORECCHIETTE WITH MUSHROOMS, ARUGULA, TOMATOES, AND BRIE
Categories Mushroom Pasta Tomato Sauté Vegetarian Quick & Easy Brie Arugula Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
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.
ORECCHIETTE WITH MOREL MUSHROOMS AND GARLIC RAMPS
This recipe pairs two foods you might find on a spring hike: morels and ramps, the latter being the wild leeks that grow from South Carolina to Canada. Both have the fresh earthiness of spring, tempered here by the richness of Grana Padano and mascarpone. Buying morels can get expensive, so if you can only afford a few, you can make up for it by adding another portobello or two. If you can't find the pasta called orecchiette (literally, "little ears"), use small shells or another bite-size pasta.
Yield serves 4
Number Of Ingredients 13
Steps:
- Trim the roots from the ramps with a paring knife, and remove any dead skin clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.
- Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
- Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, about 4 minutes, stirring often. Add the garlic and morels and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.
- When the pasta is ready, drain, reserving 1/4 cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
- Serve the pasta piping hot with grated Grana Padano over the top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with 1 tablespoon of mascarpone spooned on top.
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