Orecchiette With Slow Cooked Garlic Capers And Bread Crumbs 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.

ORECCHIETTE WITH TOASTED BREAD CRUMBS

Steps:

• In a large pot, bring to a boil 6 qts of salted water. Cook pasta until al dente; about 8 minutes.
• Meanwhile in med-sized saute pan heat oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan.
• Add the breadcrumbs & stir constantly you may want to season lightly with salt & pepper, since flavored bread crumbs already have seasoning.
• Saute for about 2 minutes; remove from heat and set aside.
• Drain pasta in colander. Working quickly; add pasta to saute pan & stir to combine.
• Add Parmesan & prosciutto & mix thoroughly.
• Pour into large serving bowl & garnish with chopped parsley.

PASTA WITH CAPERS, GARLIC, AND BREAD CRUMBS

Steps:

• Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup. Finely chop separately capers and garlic.
• Boil pasta until al dente.
• While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes. Stir in capers, parsley, and bread crumbs and cook, stirring, until bread crumbs and garlic are golden, 1 to 2 minutes.
• Drain pasta in a colander and transfer to a heated large bowl. Pour sauce over pasta and toss to combine.
• Serve pasta with Parmesan.

ORECCHIETTE WITH KALE AND BREADCRUMBS

Steps:

• Working in batches, cook kale in a large pot of boiling salted water until just tender, about 4 minutes. Using tongs, transfer to a rimmed baking sheet; let cool. Set aside pot with water. Squeeze out excess liquid from kale; chop leaves and finely chop stems; set aside.
• Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool.
• Heat butter and remaining 2 tablespoons oil in a large heavy pot over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds of chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes. Add reserved kale and 1/2 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.
• Meanwhile, bring reserved kale cooking liquid to a boil; add pasta and cook, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Add pasta and 1/2 cup pasta cooking liquid to kale mixture and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Mix in Parmesan and 1/2 cup breadcrumbs; toss to combine. Divide pasta among bowls, drizzle with oil, and top with remaining breadcrumbs.